原创力文档响应曲面法优化黄参酸奶生产工艺 Optimization of Production Process for Sphauericepus gracilis Yogurt by Response Surface Methodology.pdfVIP
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响应曲面法优化黄参酸奶生产工艺 Optimization of Production Process for Sphauericepus gracilis Yogurt by Response Surface Methodology
※工艺技术 良品科学 2011，C01．32，No．1239
响应曲面法优化黄参酸奶生产工艺
王晓琴，曹宝明，张芬琴拳
(河西学院农业与生物技术学院，甘肃张掖 734000)
摘 要：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
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。
关键词：响应曲面法；黄参酸奶；工艺；优化
ofProductionProcessfor Surface
Optimization SphauericepusgracilisYogurtbyResponseMethodology
WANG
Xiao—qin，CAOBao—wing，ZHANGFen—qin·
of and
AgricultureBioteclmology，HexiUniversity，Zhangye734000,China)
(College
Abstract：Thefor of freshCOWmilk with
processproductionSphauericepusgracilisyogurtbyfermenting supplemented
was surface basedOnone-factor-at-a-time
Sphauer／cepusgracilispulp optimizedbyresponsemethodology experiments．The
overall studiedwith
sensoryscoreofSphauericepusgracilisyogurtwas
time inoculum aresult,a model
addition‘坳，sucroseaddition(jr3)andsize㈨．As regression
OI)，Sphauericepusgracilispulp
was as
fitted
equation
fermentationconditionsfor withthe
1．06875xtx4--1．25625xax4．The
optimum producingSphauericepusgracilisyogurt highest
timeof3．5 additionof additionof6％and
WCfefermentation 18％，$1垃TOSe
sensoryquality h，Sphauericepusgracilispulp
inoculumsizeof4％．Intermsofthe in theoverall four
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