Based on the concept of quality by design,the fermentation process of American ginseng flavor fermented milk was studied,the requirements of food regulations and the characteristics of flavor fermented milk were analyzed,and the quality target product profile and critical quality attributes were summarized prospectively.The failure mode and effect analysis was used to evaluate the risk of prescription variables and process parameters of the target products.The addition amount of American ginseng extract,the addition amount of white sugar,the inoculation amount of bacteria and the fermentation time were determined as the critical process parameters.Through single factor test and orthogonal test,the four key process parameters determined by risk assessment were investigated,and the sensory score and physical and chemical indexes were used as evaluation indexes.The optimum fermentation process was as follows:the addition amount of American ginseng extract was 9%,the addition amount of white sugar was 8%,the inoculation amount of bacteria was 0.4%,and the fermentation time was 6 hours.The results showed that the fermentation process of American ginseng flavor fermented milk based on QbD concept was stable and feasible,which could provide reference for the fermentation process design of fermented milk with food and drug substances.
关键词
质量源于设计/西洋参风味发酵乳/失效模式与影响分析/发酵工艺
Key words
quality by design/American ginseng flavor fermented milk/failure mode and effect analysis/fermentation process
维普
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