响应曲面法优化黄参酸奶生产工艺

以黄参和鲜牛乳为原料,经乳酸菌发酵生产黄参酸奶。在单因素试验基础上,利用响应曲面分析法,对黄参酸奶生产工艺进行优化。建立相应回归模型:Y=89.13333-2.39688x12-1.62188x22-1.62188x32-1.99688x42-2.99375x1x3-1.06875x1x4-1.25625x3x4。黄参酸奶的最佳生产工艺参数为黄参浆添加量18%、糖添加量6%、发酵剂接种量4%、发酵时间3.5h。以上4个因素在影响黄参酸奶品质上的优先次序为黄参浆添加量>发酵时间>发酵剂接种量>糖添加量。所制得的黄参酸奶口感细腻、组织状态均匀、黄参香气淡雅、风味独特,且工艺流程简单、可行。

Optimization of Production Process for Sphauericepus gracilis Yogurt by Response Surface Methodology

The process for production of Sphauericepus gracilis yogurt by fermenting fresh cow milk supplemented with Sphauericepus gracilis pulp was optimized by response surface methodology based on one-factor-at-a-time experiments.The overall sensory score of Sphauericepus gracilis yogurt was studied with respect to four process parameters including fermentation time(x1),Sphauericepus gracilis pulp addition(x2),sucrose addition(x3) and inoculum size(x4).As a result,a regression model equation was fitted as follows:...