沙米人参果复合酸奶沉淀率的工艺优化修..docVIP

沙米人参果复合酸奶沉淀率的工艺优化 王晓琴张科学，张志凯，窦润玲，李建红，潘晶晶，734000) 摘 要：应用Plackett-BurmanBox-Behnkens中心组合设计法对沙米人参果复合酸奶的生产工艺进行优化。首先采用Plackett-Burman设计法对影响沙米人参果复合酸奶沉淀率的6个因素的效应进行评价，筛选出了具有显著正效应的沙米添加量、人参果汁添加量、加糖量和有显著负效应的接种量；在此基础上，通过最陡爬坡试验逼近最大响应区域；最后采用Box-Behnkens试验，最终确定沙米人参果复合酸奶的最佳生产工艺参数为：沙米添加量6.6%，人参果汁11.8%，加糖量7.2%，接种量.2%，沉淀率可达58.69%，与预测值59.29%接近，说明本工艺优化行之有效的。制得的沙米人参果复合酸奶，质地均匀，口感细腻润滑，酸甜适口 中图分类号：TS252.54 文献标识码：A Production technology on the sedimentation rate of Agriophyllum squaarrosum and Sozamnmuiiatnm composite yogurt by Response Surface Methodology WANG Xiao- qin , ZHANG Ke-xue, ZHANG ZHi-kai, DOU Run-ling,LI Jian-hong, PAN Jing-jing, ZHANG Fen-qin* (College of Agriculture and Biotechnology (CAB), Hexi University, Zhangye 734000, China) Abstract: Process optimization on the sedimentation rate of Agriophyllum squaarrosum and Sozamnmuiiatnm composite yogurt was investigated using Plackett Burman design, steepest ascent design and Box - Behnkens composite design. Firstly, Plackett Burman (PB) design method was used to evaluate the effect of six factors which affect the rate of sedimentation of Agriophyllum squarrosum and Sozamnmuiiatnm composite yogurt. Then the center points of the two factors were determined based on steepest ascent design. Then the optimization of the two factors was carried out by using Box - Behnkens composite design. The results showed that the best production process parameters were as follows:The amount of Agriophyllum squarrosum extract was 6.6%, Sozamnmuiiatnm juice was 11.8%, sugar was 7.2%, the inoculum size was 4.2%. The sedimentation rate was 58.69%. Which was in good agreement with the predicted one of 59.29%. In conclusion, the optimized process had good reliability.The Sozamnmuiiatnm and Agriophyllum squarrosum composite yogurt has uniform texture, delicate lubrication and sweet taste. Key words: steepest ascent design; Sozamnmuiiatnm; Agriophyllum squarrosum; composite yogurt ; optimization technology 沙米(Agriophyllum squa