响应面法优化蛹虫草酸奶发酵工艺

目的以蔗糖添加量、蛹虫草浓缩液添加量和稳定剂添加量为影响因子优化蛹虫草酸奶制备工艺。方法以酸奶的组织状态、乳清析出状况、口感及风味等为评价指标,采用单因素试验研究蔗糖添加量、蛹虫草浓缩液添加量及稳定剂添加量等对酸奶感官品质的影响,通过响应曲面法优化确定酸奶的最佳工艺参数。结果蛹虫草酸奶最佳制备工艺为蔗糖添加量8.11%、蛹虫草浓缩液添加量2.04%、稳定剂添加量0.69%,感官评分为94.79。结论蛹虫草酸奶具有较好的感官特性,丰富了现有的酸奶口味。

Optimization of fermentation process of Cordyceps militaris yoghurt by response surface methodology

Objective To research the preparation of cordyceps militaris yoghurt. was optimized with sucrose, cordyceps militaris concentrate and stabilizer as influencing factors. Methods Taking the tissue state, whey extraction condition, taste and flavor of yogurt as evaluation indicators, the effects of sugar addition, cordyceps militaris extracts addition and stabilizer addition on the sensory quality of yoghurt were studied by single-factor experimental methods, and the optimal process parameters of yogurt were optimized by response surface methodology. Results The best quality of yoghurt was obtained at the condition of 7.00% white sugar, 6.39% cordyceps militaris extracts, 0.61% stabilizer that sensory score was 9594.8779. Conclusion Cordyceps militaris yoghurt has good sensory characteristics, which enriches the existing yogurt taste.