响应面法优化干酪风味发酵乳的发酵工艺

以鲜牛乳、干酪粉为主要原料，探究干酪风味发酵乳的发酵工艺。以感官评分为响应值，在单因素实验的基础上，利用响应面Box-Behnken试验法进行分析，确定了白砂糖添加量、稳定剂添加量、发酵剂接种量和干酪粉添加量，并对发酵乳成品进行理化及微生物指标检测。结果表明:干酪风味发酵乳的最优发酵工艺条件为白砂糖添加量为8.2% 、稳定剂添加量为0.3%、发酵剂接种量为3.3%和干酪粉添加量为5.1%，在此优化条件下，成品感官评分为94.15。理化及微生物指标检测结果:蛋白质含量为2.98 g/100 g，酸度为79.2 oT，乳酸菌总数为9.16×107 CFU/mL，未检出大肠菌群，以上结果均符合《食品安全国家标准发酵乳》的规定，且成品质构特性接近于市售主流搅拌型风味发酵乳。

Optimization of Fermentation Processing of Cheese Flavor Fermented Milk by Response Surface Methodology

The fermentation technology of cheese flavor fermented milk was studied with fresh milk and cheese powder as main raw materials. The sensory score was used as the response value, on the basis of the single factor experiment and response surface Box-Behnken experiment method was used to analyze the addition amount of sugar, stabilizer, starter culture inoculation and cheese powder. Physicochemical and microbial indicators of fermented milk products were tested. The results showed that the optimal fermentation conditions of cheese flavor fermented milk were 8.2% sugar, 0.3% stabilizer, 3.3% starter culture inoculation and 5.1% cheese powder. Under these conditions, the sensory score of the finished product was 94.15. Physicochemical and microbial indicators were: 2.98 g/100 g protein content, 79.2 oT acidity, 9.16×107 CFU/mL lactic acid bacteria, no E. coli was detected. All the above results met the national food standards, and the texture characteristics were close to mainstream stirred flavor fermentation milk on the market.