响应面法优化蜂蜜胡萝卜酸奶发酵工艺研究  

Optimization of honey carrot yogurt fermentation process by response surface method

作　　者：胡志远 郭婉雪 胥家康 邝子悦 张晓娜 Hu Zhiyuan;Guo Wanxue;Xu Jiakang;Kuang Ziyue;Zhang Xiaona(Xinxiang Institute of Technology,Xinxiang 453700;Henan Provincial Food Green Processing and Safety Control Engineering Technology Research Center,Xinxiang 453700;Xinxiang City Snack Food Quality Control and Intelligent Manufacturing Key Laboratory,Xinxiang 453700)

机构地区：[1]新乡工程学院,新乡453700 [2]河南省食品绿色加工与安全控制工程技术研究中心,新乡453700 [3]新乡市休闲食品品质控制与智能制造重点实验室,新乡453700

出　　处：《粮食与食品工业》2025年第2期36-41,49,共7页Cereal & Food Industry

摘　　要：本试验以牛奶、胡萝卜浆、蜂蜜为主要原料制备了蜂蜜胡萝卜酸奶,通过单因素与响应面试验,对蜂蜜胡萝卜酸奶发酵工艺进行优化研究,以选出最佳的蜂蜜胡萝卜酸奶制作工艺,结果表明:在胡萝卜浆添加量10.0%、蜂蜜添加量9.5%、发酵时间7.0 h,并控制发酵温度43℃时,此时酸奶发酵效果最好,感官得分最高。此条件下制作的酸奶,其成品的感官评分可达92.45分,pH为4.26、持水力为74.27%、酸度为79.83°T,蜂蜜胡萝卜酸奶质地结构紧密、口感润滑、酸甜可口、色泽诱人。In this experiment,honey carrot pulp was prepared with milk,carrot juice and honey as the main raw materials.The fermentation process of honey carrot yogurt was optimized by single factor and response surface test to select the best production process of honey carrot yogurt.The results showed that 10.0%carrot pulp addition,9.5%honey addition,7.0 h fermentation time,and the fermentation temperature was controlled at 43℃.At this time,the yogurt fermentation effect was the best and the sensory score was the highest.The sensory score of the yogurt made under this condition can reach 92.45 points,the pH is 4.26,the water holding capacity is 74.27%,and the acidity is 79.83°T.The honey carrot yogurt has a tight texture,a smooth taste,sweet and sour taste,and an attractive color.

关 键 词：响应面法 蜂蜜 胡萝卜 酸奶发酵 

分 类 号：TS201[轻工技术与工程—食品科学]