响应面法优化羊肚菌褐色酸奶加工工艺研究

该研究以新鲜羊肚菌为加工原料,研究羊肚菌褐色酸奶的加工工艺。结果表明,利用保加利亚乳杆菌、嗜热链球菌为发酵剂,以感官评价、酸度值作为评价指标,在单因素试验的基础上采用正交试验方法确定发酵最佳工艺条件为羊肚菌汁添加量15%,发酵时间为6 h,发酵剂的添加量为6%。根据Box-Behnken中心组合试验原理,设计三因素三水平响应面试验优化羊肚菌褐色酸奶褐变工艺,优化后的结果为葡萄糖添加量为7%,控制褐变温度为95℃,褐变时间为120 min。在此最佳条件下,羊肚菌褐色酸奶颜色适中,焦糖风味明显,质地均匀,酸甜适宜,口感爽滑细腻。

Optimization of Processing Technology of Brown Yogurt by Response Surface Methodology of Morchella

In this study,Morchella was used as processing raw material to study the processing technology of morel brown yoghurt. The results showed that the Lactobacillus bulgaricus and Streptococcus thermophilus were used as the starter,and the sensory evaluation and acidity value were used as the evaluation indexes. Based on the single factor test,the orthogonal test method was used to determine the optimal fermentation conditions for the fermentation. The addition amount was 15 %,the fermentation time was 6 hours,and the amount of the starter added was 6 %. According to the Box-Behnken center combination test principle,the three-factor three-level response surface test was designed to optimize the brown yoghurt browning process of the morel. The optimized result was 7 % glucose control,95 ℃ control browning temperature,browning time was 120 min. Under these optimal conditions,morel brown yoghurt has a moderate color,a clear caramel flavor,a uniform texture,a sweet and sour taste,and a smooth taste.