黄参胡萝卜凝固型复合酸乳的工艺优化.docVIP

黄参酸乳的工艺王晓琴，（河西学院农业与生物技术学院，甘肃 张掖 734000） 摘 要：黄参采用Plackett-BurmanBox-Behnken中心组合设计法对影响黄参酸乳Plackett-Burman设计从沉淀率的个影响因素黄参浆添加量、胡萝卜汁添加量、发酵剂添加量和加糖量最陡爬坡试验逼近最大区域黄参浆添加量%，加糖量7%，发酵剂添加量%，胡萝卜汁添加量%，沉淀率可达45.29%，与预测值44.83%相近，说明此优化条件具有可行性。所制产品为乳白色相间淡粉色，是酸甜爽口、外观倩丽、味道独特的营养食品。 关键词：黄参；酸乳；；Box-Behnken Production Technology of Set-type Yoghurt Added with Sphauericepus gracilis and Carrot Juice  WANG Xiao-qin, LI Fang-you, GAO Xu-feng, ZHENG Xiu-fang, JIN You-yin, LU Ya-lan, ZHANG Fen-qin* (College of Agriculture and Biotechnology, Hexi University, Zhangye 734000, China) Abstract: To develop set-type yoghurt added with Sphauericepus gracilis and carrot juice Plackett Burman design, steepest ascent design and Box-Behnken design were used. Firstly, Plackett-Burman experiment design was applied to identify Sphauericepus gracil amount, the carrot juice amount, inoculum and sugar amount value as the most significant of 8 factors influencing the sedimentation rate. Then the center points of the four factors were determined based on steepest ascent design. Optimization of the four factors was carried out by using Box-Behnken design. Under optimized conditions of the production technology given by response surface analysis, 4.98% Sphauericepus gracilis pupl, 7.13% sucurose, 4.05% inoculums, 9.72% carrot juice, the sedimentation rate was 45.29%. This was in good agreement, with the predicted 44.83%. In conclusion, the optimized process had good reliability. Overall product was white with lavender，moderately sweet and sour, and it was a nutritious foodstuff with beautiful appearance and unique taste. Key words: Sphauericepus gracil; carrot juice; response surface analysis; composite yogurt; Box-Behnken steepest ascent design 黄参是伞形科迷果芹（Sphallerocarpus gracilis）的肉质根茎，俗称野胡萝卜，黄参富含蛋白质、黄铜、多糖和类胡萝卜素及人体必需的多种氨基酸和丰富的矿质元素[1-2]；黄参是一种药食兼用的极具开发前景的特色野生植物资源，不仅有独特的风味和营养，而且还有一定的保健和疗效作用[3-7]。胡萝卜具有“小人参”之美称，通常为一年生伞形科草本植物。胡萝卜营养价值很高，含有丰富的β-胡萝卜素（即维生素A原）、锌、铁、钙等元素和膳食纤维。胡萝卜具有许多功效，如益肝明目、通便、防癌、降压降脂和增加人体免疫力等。1 材料与方法