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当前位置: 首页 > 文章 > 黄参胡萝卜凝固型复合酸乳工艺优化 食品科学 2014,35 (14) 76-81
Position: Home > Articles > Process Optimization for the Development of Set-Type Yoghurt with Added Sphallerocarpus gracilis Infusion and Carrot Juice FOOD SCIENCE 2014,35 (14) 76-81

黄参胡萝卜凝固型复合酸乳工艺优化

作  者：
王晓琴;李方友;高旭峰;郑秀芳;金有银;卢雅兰;张芬琴
单  位：
河西学院农业与生物技术学院
关键词：
黄参;胡萝卜;复合酸乳;最陡爬坡试验;Box-Behnken试验
摘  要：
为开发一种黄参胡萝卜凝固型复合酸乳,采用Plackett-Burman试验、最陡爬坡试验、Box-Behnken试验设计对影响黄参胡萝卜凝固型复合酸乳的工艺参数进行优化。首先采用Plackett-Burman设计从沉淀率的8个影响因素中筛选,发现黄参浆添加量、胡萝卜汁添加量、发酵剂添加量和加糖量4个因素显著影响沉淀率。基于该4个因素的最陡爬坡试验逼近最大响应区域,Box-Behnken试验对显著因素进行优化。结果表明:在优化条件下,黄参浆添加量4.98%、加糖量7.13%、发酵剂添加量4.05%、胡萝卜汁添加量9.72%,此条件下沉淀率可达45.29%,与预测值44.83%相近,说明此优化条件具有可行性。所制产品为乳白色相间淡粉色,是酸甜爽口、外观倩丽、味道独特的营养食品。
译  名：
Process Optimization for the Development of Set-Type Yoghurt with Added Sphallerocarpus gracilis Infusion and Carrot Juice
作  者：
WANG Xiao-qin;LI Fang-you;GAO Xu-feng;ZHENG Xiu-fang;JIN You-yin;LU Ya-lan;ZHANG Fen-qin;College of Agriculture and Biotechnology,Hexi University;
关键词：
Sphallerocarpus gracil;;carrot juice;;response surface analysis;;composite yogurt;;Box-Behnken design
摘  要：
Plackett-Burman design(PBD),steepest ascent design(SAD) and Box-Behnken design(BBD) were used to optimize process parameters for the development of a composite set-type yoghurt with added Sphallerocarpus gracilisinfusion and carrot juice. Firstly,eight independent variables were evaluated by using PB design,and Sphallerocarpus gracilis infusion,carrot juice and starter culture and sugar concentration were identified as significantly affecting sedimentation rate. Then the center points of the four factors were determined based on steepest ascent design. Optimization of these significant factors was carried out by using Box-Behnken design. Under the optimized conditions,namely adding 4.98% Sphallerocarpus gracilis infusion,7.13% sugar,9.72% carrot juice and 4.05% starter culture to raw milk,the sedimentation rate was 45.29%,which was in good agreement with the predicted value of 44.83%. In conclusion,the optimized process had good reliability. The resulting product was white with light pink,and moderately sweet and sour as a nutritious food with beautiful appearance and unique taste.

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