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当前位置: 首页 > 文章 > 响应面法优化玉米南瓜酸羊乳的加工工艺 乳业科学与技术 2018 (3)
Position: Home > Articles > 响应面法优化玉米南瓜酸羊乳的加工工艺 Journal of Dairy Science and Technology 2018 (3)

响应面法优化玉米南瓜酸羊乳的加工工艺

作  者：
李向莹;王存芳
关键词：
玉米;南瓜;黑木耳多糖;羊乳;响应面法
摘  要：
以羊乳、玉米、南瓜和黑木耳多糖浸提液为原料制备一种具有保健功能的酸羊乳.在单因素试验的基础上,以感官评分和持水力为指标,采用Box-Behnken响应面法优化酸羊乳的制备工艺,确定最佳工艺参数.结果表明:玉米南瓜酸羊乳的最佳制备工艺为玉米南瓜汁与羊乳配比0.855∶9.145、黑木耳多糖浸提液添加量8.55%、菌种添加量0.392%、复合甜味剂添加量分别为大豆低聚糖2.515%、阿斯巴甜9.85 mg/100 m L;在此工艺条件下制作的玉米南瓜酸羊乳味道浓厚、酸甜适中、口感细腻,感官评分达93分,持水力为43.03%,且具有一定的营养保健功能.
作  者：
LI Xiangying;WANG Cunfang;College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences);
单  位：
Shandong Academy of Sciences
关键词：
corn;;pumpkin;;Auricularia auricula polysaccharide;;goat milk;;response surface methodology
摘  要：
In this study, a healthy fermented goat milk was prepared from goat milk, corn, pumpkin and a wood ear extract rich in polysaccharides. The formulation of the fermented milk was optimized using one-factor-at-a-time method and response surface methodology combined with Box-Behnken design. The responses were sensory score and water-holding capacity. The optimal formulation was obtained with corn-pumpkin juice/goat milk ratio of 0.855:9.145, black wood ear polysaccharides 8.55%, starter culture 0.392%, soybean oligosaccharides 2.515% and aspartame 9.85 mg/100 m L. The product produced using the optimize formulation tasted mellow with moderate sweetness and sourness and had an exquisite texture. Its sensory evaluation score was 93 points, and water-hold capacity 43.03%. The fermented milk had some nutritional and health benefits.

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