基于BP神经网络的蓝莓酸乳工艺研究及数学模型的建立

Study on the Technology of Blueberry Yogurt Based on BP Neural Network and Establishment of Mathematical Model

以大兴安岭野生蓝莓和牛奶为主要原料,通过乳酸菌发酵,研制出蓝莓牛奶酸乳。在蓝莓酸乳工艺参数设计中,用BP神经网络模拟参数试验及计算机取代全面试验,并建立数学模型。其最佳工艺参数为:蓝莓果浆用量10%,蔗糖8%、琼脂0.4%,接种量为6%,发酵温度42℃,发酵时间6h。

A new yogurt was developed with fresh milk and wild blueberry growing in the area of Daxinganling as raw material and fermented by LAB. In the designing of yogurt formula, BP ANN was used to do simulating experiment, and computer was introduced to replace the overall test, then mathematical model was built. The optimum parameters were： blueberry jam 10%, sugar 8%, agar 0.4%, LAB 6%, ferment at 42℃（6h）.