摘要
单因素实验基础上,应用响应面法以软冰淇淋浆料中益生菌数及感官评分为响应值,对软冰淇淋浆料发酵工艺进行优化,最终得到经调整后的最佳发酵条件为:接种量3.7%,发酵温度42℃,发酵时间5h,在此条件下得到软冰淇淋浆料品质良好,经三次验证后,益生菌数平均为7.56×106CFU/m L,感官评分均数为88.5。
Based on the single factor experiment, the response surface method was used to optimize the fermentation process of soft ice cream. The optimal fermentation conditions were as follows： Inoculation was 3.7%;fermentation temperature was 42℃;and fermentation time was 5h. Under this condition, the quality of the mixes is the best. Through three tests, the average number of probiotics is 7.56×106CFU/m L, and the average sensory score is 88.5.
出处
《饮料工业》
2016年第1期22-28,共7页
Beverage Industry
关键词
益生菌
冰淇淋浆料
响应面
工艺优化
probiotics
ice cream mixes
response surface
process optimization
