模糊数学综合评价结合响应面法优化蓝莓怀山药风味发酵乳发酵工艺  

Optimization of fermentation process of blueberry and Chinese yam flavored fermented milk by fuzzy mathematics comprehensive evaluation and response surface method

作　　者：张永芳[1] 张杰[1] 朱玲 ZHANG Yongfang;ZHANG Jie;ZHU Ling(College of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450000,China)

机构地区：[1]郑州科技学院食品科学与工程学院,河南郑州450000

出　　处：《中国酿造》2025年第4期254-260,共7页China Brewing

基　　金：第九届中国国际“互联网+”大学生创新创业大赛校级项目(ZKYHLW20240106)。

摘　　要：该研究以蓝莓、怀山药和牛奶为原料制备蓝莓怀山药风味发酵乳,以感官评分为考察指标,利用单因素试验、模糊数学综合评价并结合响应面法对其发酵工艺条件进行优化,并对发酵乳的理化指标、微生物指标及抗氧化活性进行检测分析。结果表明,蓝莓怀山药风味发酵乳最佳发酵工艺条件为:牛奶77.4%,蓝莓汁10.5%,怀山药浆5.9%,白砂糖6%,菌种添加量0.2%,发酵时间6.1 h。在此优化条件下,蓝莓怀山药风味发酵乳的感官评分达到93.28分,其酸度、蛋白质含量、可溶性固形物含量分别为93°T、3.67 g/100 g、15.1%,菌落总数为1.73×10^(5)CFU/mL,乳酸菌数为1.82×10^(6)CFU/mL,大肠杆菌和金黄色葡萄球菌均未检出。各项指标均符合相关国家标准要求。抗氧化活性结果表明,蓝莓怀山药风味发酵乳的1,1-二苯基-2-苯肼基(DPPH)自由基、羟基自由基清除率及Fe3+还原/抗氧化能力分别为79.0%、72.6%、1.396,说明其具有一定的抗氧化能力。Using blueberries,Chinese yam,and milk as raw materials,blueberry and Chinese yam flavored fermented milk was prepared.Using sensory evaluation score as the evaluation index,the fermentation process was optimized by single factor experiments,fuzzy mathematical comprehensive evaluation,and response surface methodology.The physiochemical indicators,microbial indicators,and antioxidant activity of the fermented milk were detected and analyzed.The results showed that the optimal fermentation conditions for blueberry and Chinese yam flavored fermented milk were as follows:milk 77.4%,blueberry juice 10.5%,Chinese yam pulp 5.9%,sugar 6%,bacterial starter addition 0.2%,and fermentation time 6.1 h.Under these optimized conditions,the sensory score of blueberry Chinese yam flavored fermented milk reached 93.28 points,and its acidity,protein content,soluble solids content were 93°T,3.67 g/100 g and 15.1%,respectively.The total number of bacterial colony was 1.73×10^(5) CFU/ml,and the lactic acid bacteria counts was 1.82×10^(6) CFU/ml.Escherichia coli and Staphylococcus aureus were not detected.All indicators met the requirements of relevant national standards.The antioxidant activity results showed that the scavenging rates of 1,1-diphenyl-2-phenylhydrazyl(DPPH)free radicals,hydroxyl free radicals and the reduction/antioxidant capacity of Fe3+were 79.0%,72.6%and 1.396,respectively,indicating that the fermented milk had certain antioxidant capacity.

关 键 词：蓝莓 怀山药 发酵乳 响应面法 抗氧化性 

分 类 号：TS262.4[轻工技术与工程—发酵工程]