响应面法优化金银花枸杞风味酸奶的发酵工艺

以金银花、枸杞、全脂奶粉为原料，采用单因素试验研究了金银花汁添加量、枸杞汁添加量、白砂糖添加量、发酵温度、发酵时间、发酵剂接种量对金银花枸杞风味酸奶发酵的影响。以感官评分为响应值，采用响应面法对金银花枸杞风味酸奶的发酵工艺条件进行优化。结果表明，金银花枸杞风味酸奶的最佳发酵工艺条件为金银花汁添加量5%、枸杞汁添加量6%、白砂糖添加量8%，发酵剂接种量10%，发酵温度43 ℃，发酵时间5.1 h。在此优化工艺条件下，发酵的金银花枸杞风味酸奶组织细腻，酸甜可口，具有独特的中药香，感官评分为91分。

Optimization of fermentation process of honeysuckle-wolfberry flavor yoghurt by response surface methodology

Using honeysuckle, wolfberry and whole milk powder as raw materials, the effects of honeysuckle, wolfberry, sucrose addition, fermentation temperature, time and starter inoculum on fermentation of honeysuckle-wolfberry flavor yoghurt were studied using single factor experiments. Using the sensory score as response value, the fermentation process of honeysuckle-wolfberry flavor yoghurt was optimized by response surface methodology. The results showed that the optimal fermentation conditions were honeysuckle juice 5%, wolfberry juice 6%, sugar 8%, starter inoculum 10%, fermentation at 43 ℃ for 5.1 h. Under the optimal conditions, the texture of final yoghurt was even and fine, with sweet and sour taste, and unique honeysuckle flavor. The sensory score reached 91.