响应面法优化凝固型红小扁豆酸奶发酵工艺

Optimization of fermentation process of set red lentil yogurt by response surface methodology

武有丽 ¹金娜 ¹马海龙 ¹罗旋飞 ¹张智芳 ¹张秋燕 ¹杨宝君 ¹聂龙¹

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作者信息

1. 滇西应用技术大学普洱茶学院,云南普洱 665000
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摘要

该试验以红小扁豆为原料制作凝固型红小扁豆酸奶,以感官评分和酸度作为评价指标,通过单因素和响应面试验对凝固型红小扁豆酸奶的发酵工艺进行优化.结果表明,凝固型红小扁豆酸奶的最佳发酵工艺为低聚果糖添加量13%、发酵剂添加量0.3%、发酵温度38℃、发酵时间8 h.在此优化条件下,凝固型红小扁豆酸奶的感官评分为84.5分,蛋白质含量为7.16 g/100 g,脂肪含量为3.09 g/100 g,酸度为54 °T,黏度为4 695.7 mPa·s,酵母菌和霉菌活菌数为12 CFU/g,口感和风味均能满足大众要求.

Abstract

A set red lentil yoghurt was prepared using red lentil as raw material,and the fermentation technology of the set red lentil yoghurt was opti-mized by single factor and response surface methodology using sensory score and acidity as evaluation indexes.The results showed that the optimal fermentation conditions for the yoghurt were as follows:oligofructose addition 13%,starter addition 0.3%,fermentation temperature 38℃and time 8 h.Under these conditions,the sensory score of the yoghurt was 84.5,the protein content was 7.16 g/100 g,the fat content was 3.09 g/100 g,the acidity was 54 °T,the viscosity was 4 695.7 mPa·s,the viable number of yeast and mold was 12 CFU/g,and the taste and flavor could meet the public re-quirements.

关键词

红小扁豆/植物基酸奶/低聚果糖/响应面法优化/发酵工艺/酸度/感官评分

Key words

red lentil/plant-based yogurt/oligofructose/response surface methodology optimization/fermentation process/acidity/sensory score

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基金项目

滇西应用技术大学普洱茶学院院级应用研究项目(2023)(2023YJXM07)

滇西应用技术大学应用型人才培养专项(2022)(22RP20)

出版年

2024

中国酿造

中国调味品协会北京食品科学研究院

中国酿造

CSTPCD北大核心

影响因子：0.759

ISSN：0254-5071

参考文献量27

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