响应面法优化风味驴乳酸奶发酵工艺的研究

在驴乳中添加牛乳粉制作酸奶，通过单因素试验和响应面优化法研究了风味驴乳酸奶最佳发酵工艺。结果表明，以牛乳粉添加量、发酵温度和发酵时间为自变量，以感官评价为因变量，响应面法优化出风味驴乳酸奶的最佳发酵工艺为：牛乳粉添加量10%、发酵温度42 ℃、发酵时间5.5 h。在此优化条件下，风味驴乳酸奶口感细腻爽滑，酸甜适口，有浓郁的驴乳香味与滋味，感官评分达到92分，与预测值（90.85分）相差较小。产品的理化及微生物指标均符合相关国标要求。

Optimization of fermentation technology for yogurt with donkey milk flavor by response surface methodology

The cow milk powder was added into donkey milk, and the optimum fermentation technology of yogurt with donkey milk flavor was determined by single factor tests and response surface optimization. The results showed that using cow milk powder addition, fermentation temperature and time as independent variables, and the sensory evaluation as dependent variable, the optimum fermentation technology of yogurt with donkey milk flavor was optimized by response surface method, which was cow milk powder addition 10%, fermentation temperature 42 ℃, and time 5.5 h. Under the optimal conditions, the yogurt with donkey milk flavor was delicate and smooth, with suitable sweet and sour taste, and with rich aroma and flavor of donkey milk. The sensory score reached 92, which was slightly different from the predicted value (90.85). The physical and chemical and microbiological indicators of the yogurt with donkey milk flavor were all in line with relevant national standards.