| 响应面法优化石花菜酸奶发酵工艺研究 |
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| 引用本文： | 朱 丰,刘施琳,李天骄,林圣楠,黄金城,王红丽,赵艺凡,林向阳. 响应面法优化石花菜酸奶发酵工艺研究[J]. 中国酿造, 2017, 36(4): 103. DOI: 10.11882/j.issn.0254-5071.2017.04.022 |
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| 作者姓名： | 朱 丰 刘施琳 李天骄 林圣楠 黄金城 王红丽 赵艺凡 林向阳 |
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| 作者单位： | 福州大学生物科学与工程学院，福建福州350108 |
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| 基金项目： | 福建省科技厅重点项目（2009N0036） |
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| 摘 要： | 采用响应面法优化石花菜酸奶发酵工艺。采用中心组合试验设计，考察不同双歧杆菌接种量、石花菜添加量、蔗糖添加量、发酵时间对感官评价（R1）、活菌数（R2）两个指标的影响。结果表明，石花菜琼胶寡糖能增加酸奶的持水力，改变酸奶的组织状态。石花菜酸奶发酵的最佳工艺条件为蔗糖添加量11%、石花菜添加量20%，双歧杆菌接种量1.5%，发酵时间为6 h，感官评分为80分，活菌数为2.65×109 CFU/mL。
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| 关 键 词： | 石花菜 琼胶寡糖 酸奶 响应面分析 |
Optimization of fermentation process of Gelidium amansii yogurt by response surface methodology |
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| ZHU Feng,LIU Shilin,LI Tianjiao,LIN Shengnan,HUANG Jincheng,WANG Hongli,ZHAO Yifan,LIN Xiangyang. Optimization of fermentation process of Gelidium amansii yogurt by response surface methodology[J]. China Brewing, 2017, 36(4): 103. DOI: 10.11882/j.issn.0254-5071.2017.04.022 |
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| Authors: | ZHU Feng LIU Shilin LI Tianjiao LIN Shengnan HUANG Jincheng WANG Hongli ZHAO Yifan LIN Xiangyang |
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| Affiliation: | College of Biological Science and Technology, Fuzhou University, Fuzhou 350108, China |
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| Abstract: | The fermentation process of Gelidium amansii yogurt was optimized by response surface methodology. The effects of different Bifidobacterium inoculum, G. amansii addition, sucrose addition and fermentation time on two response variables including sensory evaluation (R1) and viable count (R2) were investigated by central composite design. The results indicated that G. amansii agar oligosaccharide could increase the water holding capacity of G. amansii yogurt, and change yogurt structure. The optimum fermentation parameters of the yogurt were as follows: sucrose 11%, G. amansii 20%, Bifidobacterium inoculum 1.5% and fermentation time 6 h. The sensory score and the viable count of the yogurt were 80 and 2.65×109 CFU/ml, respectively. |
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| Keywords: | Gelidium amansii agar oligosaccharide yogurt response surface analysis |
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