响应面法优化常温植物基核桃酸奶的发酵工艺

以核桃仁为原料制备常温植物基核桃酸奶，通过单因素试验和响应面法优化其发酵工艺。结果表明，常温植物基核桃酸奶最佳发酵工艺为混合发酵剂添加量0.6%，核桃仁与水料液比1∶3（kg∶L），稳定剂HBT-A3168添加量6%，发酵时间7 h，发酵温度42 ℃。在此优化工艺条件下，常温植物基核桃酸奶风味浓郁，色泽均一，口感细腻，感官评分为（90.00±0.32）分，相关理化卫生指标均符合标准要求，是一款极具风味的特色核桃酸奶新产品。

Optimization of fermentation process of plant-based walnut yogurt at room temperature by response surface methodology

The fermentation process of plant-based walnut yogurt was optimized by single factor test and response surface method. The results showed that the optimal fermentation process of the yogurt at room temperature were as follows: starter addition 0.6%, walnut slurry to liquid ratio 1∶3 (kg∶L), stabilizer HBT-A3168 addition 6%, fermentation time 7 h, temperature 42 ℃. Under the optimal conditions, the plant-based walnut yogurt with room temperature had strong flavor, uniform color and delicate taste, the sensory score was (90.00±0.32) points, and the relevant physical and chemical health indicators were in line with the standard requirements, which was a new yogurt product with special flavor of walnut.