响应面法优化石花菜酸奶发酵工艺研究

Optimization of fermentation process of Gelidium amansii yogurt by response surface methodology

采用响应面法优化石花菜酸奶发酵工艺。采用中心组合试验设计,考察不同双歧杆菌接种量、石花菜添加量、蔗糖添加量、发酵时间对感官评价(R_1)、活菌数(R_2)两个指标的影响。结果表明,石花菜琼胶寡糖能增加酸奶的持水力,改变酸奶的组织状态。石花菜酸奶发酵的最佳工艺条件为蔗糖添加量11%、石花菜添加量20%,双歧杆菌接种量1.5%,发酵时间为6 h,感官评分为80分,活菌数为2.65×109 CFU/mL。

The fermentation process of Gelidium amansii yogurt was optimized by response surface methodology. The effects of different Bifidobacterium inoculum, G. amansii addition, sucrose addition and fermentation time on two response variables including sensory evaluation （R1） and viable count （R2） were investigated by central composite design. The results indicated that G. amansii agar oligosaccharide could increase the water holding capacity of G. amansii yogurt, and change yogurt structure. The optimum fermentation parameters of the yogurt were as follows： sucrose 11%, G. amansii 20%, Bifidobacterium inoculum 1.5% and fermentation time 6 h. The sensory score and the viable count of the yogurt were 80 and 2.65×10^9 CFU/ml, respectively.