响应面法结合模糊数学优化南瓜籽酸奶发酵工艺

为了探究南瓜籽酸奶最优发酵工艺及参数，以南瓜籽和牛奶为主要原料，在单因素试验的基础上，应用响应面法结合模糊数学综合评价南瓜籽酸奶发酵工艺及参数。结果表明，南瓜籽酸奶发酵工艺最佳参数为：质量分数为17%的南瓜籽浆与牛奶的体积比为1∶1，蔗糖添加量为质量分数的9%，发酵剂为12种酸奶菌，菌种添加量为5 g/L，发酵时间为6 h，此条件下南瓜籽酸奶的感官评分为8.27，颜色微绿，质地丝滑，入口柔顺，有南瓜籽的香味，凝固性好。

Optimization of Fermentation Process of Pumpkin Seed Yoghurt by Response Surface Methodology and Fuzzy Mathematics

In order to explore the optimal fermentation process and parameters of pumpkin seed yoghurt, pumpkin seed and milk were used as the main raw materials. The comprehensive evaluation method was used to optimize the fermentation process and parameters of pumpkin seed yogurt based on the single factor test and response surface method combined with fuzzy mathematics. The results showed that the optimum fermentation parameters of pumpkin seed yoghurt were as follows: the addition of 50% pumpkin seed pulp by volume fraction with concentration of 17%, 50% milk by volume fraction, 9% sucrose was by mass fraction, 12 kinds of lactic acid bacteria yoghurt bacteria as the starter, the addition of 5 g/L bacteria and the fermentation time of 6 h. Under this condition, the sensory score of pumpkin seed yoghurt was 8.27, with color of slightly green, delicate taste, the aftertaste retaining pumpkin seed flavor, and good solidification.