响应面法优化黄粉虫风味酸奶的发酵工艺  

Optimization of Fermentation Technology of Tenebrio molitor Flavor Yoghurt by Response Surface Methodology

作　　者：弓玉红 张涛 GONG Yuhong;ZHANG Tao(The 93114 Unit of PLA,Beijing 100195,China)

机构地区：[1]中国人民解放军93114部队,北京100195

出　　处：《农产品加工》2025年第8期48-51,57,共5页Farm Products Processing

摘　　要：以黄粉虫和鲜牛奶为主要材料,研究黄粉虫酸奶的最佳工艺。以感官评分为评价指标,通过单因素试验和响应面法优化研究黄粉虫虫浆添加量、白砂糖添加量和发酵时间对黄粉虫酸奶感官评分的影响。结果表明,生产黄粉虫酸奶的最优配方为黄粉虫虫浆添加量1.2%,白砂糖添加量9.6%,发酵时间10 h,在此工艺条件下制作出来的黄粉虫酸奶颜色呈淡灰色,入口醇香细腻,酸甜调配均匀,凝乳成型稳固而均匀,品质优良,感官评分为90.1分,是一种比较适合推广的新型保健酸奶。Using Tenebrio molitor and fresh milk and white sugar as the main raw materials,the optimal process of Tenebrio molitor yogurt was studied:the sensory evaluation was used as the evaluation index,and the effects of the addition amount of Tenebrio molitor yogurt,the content of white sugar and the fermentation time on the sensory evaluation of Tenebrio molitor yogurt were studied by single factor experiment and response surface method.The final test results showed that the Tenebrio molitor yogurt production process parameters for the best:powder 1.2%,sugar content was 9.6%,fermentation time was 10 h,under the optimal production plan made Tenebrio molitor yogurt with pale grey color,entrance mellow delicate,sweet and sour mix evenly,curd forming stable and uniform,good quality,sensory score of 90.1,it was suitable for promotion of a new type green health yogurt.

关 键 词：黄粉虫 风味酸奶 响应面法 感官评分 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]