优化莲藕酸奶制作工艺的响应面法研究  

Study on Response Surface Method to Optimize the Production Process of Lotus Root Yogurt

作　　者：杨娇 张子羽 YANG Jiao;ZHANG Ziyu(College of Food and Biology,Jingchu University of Technology,Jingmen Hubei 448000)

机构地区：[1]荆楚理工学院食品与生物学院,湖北荆门448000

出　　处：《中国乳业》2025年第4期110-117,共8页China Dairy

摘　　要：[目的]以新鲜莲藕、复配复原乳、白砂糖为原料,经复合发酵剂发酵制成具有独特风味的凝固型酸奶。[方法]以莲藕汁添加量、白砂糖添加量、发酵时间及发酵剂接种量为单因素变量,基于响应面法优化莲藕酸奶制作工艺。并以感官评分和酸度为指标,优化莲藕酸奶的制备工艺。[结果]结合感官评分和酸度测定确定最优工艺参数:莲藕汁添加量11.99%、全脂乳粉添加量12.50%、白砂糖添加量6.28%、发酵剂接种量0.12%,在42℃下发酵6.24 h。制得莲藕酸奶感官评分为89.80分,酸度为(98.61±0.95)°T。[结论]莲藕酸奶色泽均匀,乳清析出少,口感绵密,酸甜可口,具有莲藕独特清香和酸奶风味。[Objective]With fresh lotus root,mixed recovery milk and white sugar as raw materials,the coagulated yogurt with unique flavor was prepared by composite fermentation.[Method]The production process of lotus root yogurt was optimized based on response surface method with the addition amount of lotus root juice,white sugar,fermentation time and starter inoculated amount as single-factor variables.The preparation technology of lotus root yogurt was optimized based on the sensory score and acidity.[Result]The optimal parameters were determined by sensory score and acidity determination::lotus root juice added 11.99%,whole milk powder added 12.50%,white sugar added 6.28%,starter inoculated 0.12%,and fermented at 42℃ for 6.24 h.The sensory score of lotus root yogurt was 89.80 points,and the acidity was(98.61±0.95)°T.[Conclusion]Lotus root yogurt has uniform color,less whey precipitation,soft taste,sweet and sour taste,with unique fragrance of lotus root and yogurt.

关 键 词：莲藕 凝固型酸奶 响应面法 制作工艺 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]