响应面法优化添加植物乳杆菌的益生菌发酵乳生产工艺研究

Research of response surface optimization of the process conditions for the probiotic fermented milk added with Lactobacillus plantarum

以添加植物乳杆菌的益生菌发酵乳代替传统的保加利亚乳杆菌和嗜热链球菌发酵的酸乳,采用单因素和响应面法试验设计,对影响发酵乳生产工艺的菌种配比、接种量、发酵温度及发酵时间等主要因素进行了优化组合实验,以发酵过程中及后熟24 h后的pH值、酸度变化,并结合后熟发酵乳的质构测定、感官评分和活菌数为综合指标,运用Design-Expert 7.0软件对二次回归模型进行分析,确定了最佳生产工艺条件。该实验方法所得到的最佳生产工艺参数真实可靠,对酸乳工业化的生产有一定的指导意义。

Using the probiotic fermented milk added with Lactobacillus plantarum in place of the traditional yogurt only including Lactobacillus bulgaricus and Streptococcus thermophilus, and determine the optimum process conditions of main factors such as strains inoculating proportion, inoculation amount, fermentation temperature and fermentation time by using single factor and response surface experimental design.According to the changes of the pH and the acidity in the fermentation process and after ripening, and take the texture, the sensory score and the viable count of the fermented milk into consideration, determined the optimum process conditions by the quadratic regression model analysis using Design-Expert 7.0 software. It was showed that the optimum technological parameters were reliable, and the results have certain instructive significance to industrialization of yogurt.