响应面法优化红枣酸奶配方及质构特性研究

以红枣和纯牛奶为主要原料,通过单因素试验和响应面法对红枣酸奶的发酵工艺进行优化,同时对其质构特性进行分析。结果表明,红枣酸奶的最佳配方为:红枣汁添加量11.9%、白砂糖添加量6.2%、发酵时间5.7 h、稳定剂添加量0.2%、发酵温度44℃、发酵剂添加量0.2%,该工艺条件下得到的红枣酸奶口感质地醇厚,滋味酸甜可口,奶香与红枣特征香气相互协调,感官评分为80分,酸奶的硬度为15.5 g、黏性为0.20 mJ、内聚性为1.64、弹性为0.64 mm。

Optimization of the Formula of Red Jujube Yogurt by Response Surface Methodology and Its Textural Properties Analysis

The fermentation process of red jujube yoghurt was optimized through single factor experiment and response surface methodology using red jujube and pure milk as main raw materials,and its textural properties were analyzed.The results showed that the optimal fermentation process conditions of red jujube yoghurt were as follows:the addition amount of red jujube juice of 11.9%,the addition amount of white sugar of 6.2%,fermentation time of 5.7 h,the stabilizer amount of 0.2%,fermentation temperature of 44℃,the ferment amount of 0.2%.Under the optimal conditions,the obtained red jujube yogurt had rich texture,sweet and sour taste,the coordination of the fragrance of milk and red jujube.The sensory score of the obtained red jujube yogurt reached 80 points.The hardness,viscosity,cohesion,and elasticity of the obtained red jujube yogurt were separately 15.5 g,0.20 mJ,1.64 and 0.64 mm.