基于模糊数学评价法优化大麦黑米酸奶的发酵工艺  

Optimization of Fermentation Process of Barley Black Rice Yogurt Based on Fuzzy Mathematical Evaluation Method

作　　者：余健霞[1] 岳亚锋[1] 李轲[1] 阴紫羽 YU Jianxia;YUE Yafeng;LI Ke;YIN Ziyu(Luohe Vocational Technology College,Luohe 462002,China;Luohe Institute of Technology,Henan University of Technology,Luohe 462002,China)

机构地区：[1]漯河职业技术学院,河南漯河462002 [2]河南工业大学漯河工学院,河南漯河462002

出　　处：《食品安全导刊》2025年第9期115-121,共7页China Food Safety Magazine

基　　金：河南省高等学校重点科研项目(24B550010);河南省高等教育教学改革研究与实践项目(2024SJGLX0807);河南省科技攻关项目(242102111071)。

摘　　要：本研究主要以纯牛奶、熟大麦粉、黑米为原料,利用甜菊糖苷代替蔗糖制备搅拌型大麦黑米酸奶。通过单因素试验探究黑米浆添加量、熟大麦粉添加量、甜菊糖苷添加量、酸奶发酵剂添加量对大麦黑米酸奶品质的影响,并结合响应面试验以及建立模糊数学模型的方法优化出大麦黑米酸奶的最优配方。试验结果表明,最优配方为以100 mL纯牛奶为基准,添加熟大麦粉2.6%、黑米浆12.4%、甜菊糖苷0.05%、发酵剂0.25%。在此条件下生产出的酸奶口感细腻,酸甜适中,具有一定的大麦和黑米风味。This research mainly uses pure milk,cooked barley flour,and black rice as raw materials,and replaces sucrose with steviol glycoside to prepare stirred barley and black rice yogurt.Exploring the effects of adding black rice pulp,cooked barley flour,steviol glycoside and yogurt starter on the quality of barley-black rice yogurt through single factor experiments,and the optimal formula of barley black rice yogurt was optimized by response surface test and fuzzy mathematical model.The results showed that the optimal formula was 100 mL pure milk,2.6%cooked barley flour,12.4%black rice pulp,0.05%steviol glycoside and 0.25%starter.The yoghurt produced under the optimum conditions has fine taste,moderate sweet and sour taste,and has a certain barley and black rice flavor.

关 键 词：黑米浆 甜菊糖苷 模糊数学 酸奶 

分 类 号：TS2[轻工技术与工程—食品科学与工程]