响应面法优化无乳糖酸奶的配方研究
Optimization of lactose-free yogurt formula by response surface method
周洋 1黄亚杰 1文进1
作者信息
- 1. 今麦郎饮品股份有限公司,北京 101500
- 折叠
摘要
该研究以赤藓糖醇、甜菊糖苷、罗汉果苷作为甜味剂,使用乳糖酶酶解酸奶中的乳糖制备无乳糖酸奶;以感官评分作为评价指标,通过单因素试验和响应面试验优化无乳糖酸奶的最佳配方.结果表明,响应面试验优化无乳糖酸奶发酵配方的参数为赤藓糖醇添加量6％、甜菊糖苷添加量0.01％、罗汉果苷添加量0.005％、乳糖酶添加量0.09％,以此配方发酵的无乳糖酸奶感官评分为94分,各指标符合相关标准要求.
Abstract
Using erythritol,stevia glycoside and simoside as sweeteners,lactose-free yogurt was prepared with lactose in yogurt hydrolyzed by lactase.Using sensory score as the evaluation index,the formula of lactose-free yogurt was optimized by single factor experiments and response surface methodology.Results showed that the optimal formula of the lactose-free yogurt parameters by response surface methodology was as follows:erythritol 6％,stevia glycoside 0.01％,simoside 0.005％,and lactase 0.09％.Under the condition,the sensory score of lactose-free yogurt fermented by the for-mula was 94,and all indicators met the requirements of relevant standards.
关键词
无乳糖酸奶/甜菊糖苷/罗汉果苷/配方/响应面法Key words
lactose-free yogurt/stevioside/momorin/formula/response surface methodology引用本文复制引用
出版年
2024
NETL
NSTL
万方数据