响应面法优化马铃薯全粉酶解酸奶制作工艺

Optimization of the Making Process of Enzymatic Hydrolysis Potato Yogurt via Response Surface Methodology

试验采用α-淀粉酶在50℃下水解马铃薯全粉10 min,得到DE值为13.5左右的酶解液,利用得到的酶解液与奶粉制作马铃薯全粉酶解酸奶,为优化其制作工艺。以感官评分为评价指标,在单因素试验基础上,选出3个影响因素(加糖量质量分数、接种量、奶粉与马铃薯粉质量比),运用响应面法对三因素的交互作用进行研究并优化出一种最佳工艺,最后进行验证试验。结果表明:加糖量质量分数2.9%,接种量6.6%,奶粉与马铃薯粉质量比3.7∶1,发酵时间5 h时,酸奶样品均匀细腻,酸甜可口,感官评分可达94.7分,与优化结果接近。

Using α-amylase on potato powder hydrolysis under the temperature of 50 ℃ for 10 minutes,the DE value of the hydrolysate which the yogurt was made of was about 13.5.The optimum value of three variables which were sugar amount,inoculum concentration and the ratio of milk powder and potato powder was selected based on single-factor experiments which were evaluated by sensory scores.The interactions of the three variables were investigated and the best technology parameter was optimized by response surface methodology.The results showed when the value of that three variables was 2.9%,6.6% and 3.7∶1,respectively,and fermentation time was 5 h,yogurt tasted goluptious and the sensory score would reach 94.7 which was close to the optimization result.