| 响应面法优化菊粉山药酸奶发酵工艺研究 |
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| 引用本文： | 贾彦杰,魏 楠,李宗泽,钱志伟,刘晓丽.响应面法优化菊粉山药酸奶发酵工艺研究[J].中国酿造,2018,37(2):189. |
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| 作者姓名： | 贾彦杰 魏 楠 李宗泽 钱志伟 刘晓丽 |
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| 作者单位： | 河南农业职业学院，河南 郑州 451450 |
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| 基金项目： | 河南农业职业学院科研项目（hnac-2016-zr01）；2015年度河南省高等学校优秀教学团队建设（河南农业职业学院食品营养与检测专业） |
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| 摘 要： | 以菊粉、山药粉和脱脂牛乳为原料，研究了菊粉山药酸奶的发酵工艺。以感官评分为评价指标，在单因素试验的基础上，采用响应面法进行分析，优化了菊粉、山药粉、木糖醇和发酵剂接种量，最终得出菊粉山药酸奶最佳生产工艺参数为：菊粉添加量0.8%、山药粉添加量0.5%、木糖醇添加量10%、发酵剂接种量0.5 U/L，以此条件发酵出的菊粉山药酸奶感官评分为92.66分，与预测值93.19分较一致。
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| 关 键 词： | 菊粉 山药粉 酸奶 响应面法 感官评分 |
Optimization of fermentation process of inulin yam yogurt by response surface methodology |
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| JIA Yanjie,WEI Nan,LI Zongze,QIAN Zhiwei,LIU Xiaoli.Optimization of fermentation process of inulin yam yogurt by response surface methodology[J].China Brewing,2018,37(2):189. |
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| Authors: | JIA Yanjie WEI Nan LI Zongze QIAN Zhiwei LIU Xiaoli |
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| Affiliation: | Henan Vocational College of Agriculture, Zhengzhou 451450, China |
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| Abstract: | Using inulin, yam powder and skim milk as raw materials, the fermentation technology of inulin yam yogurt was investigated. With sensory score as evaluation index, based on single factor experiments, the inulin, yam powder, xylitol addition and starter inoculum were optimized by response surface methodology. Finally the inulin yam yogurt processing parameters were optimized as inulin 0.8%, yam powder 0.5%, xylitol 10%, starter inoculum 0.5 U/L. Under the conditions, the sensory score of inulin yam yogurt was 92.66, which was consistent with the predicted value of 93.19. |
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| Keywords: | inulin yam powder yogurt response surface methodology sensory score |
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