响应面优化大麦酸奶工艺及其品质分析研究

Optimization of fermentation technology of barley yoghurt by response surface methodology and the quality analysis

将大麦粉经炒制熟化后添加至酸奶中,研究大麦粉的添加对酸奶品质的影响,并在单因素试验基础上,采用响应面法对大麦酸奶的发酵工艺进行优化,与市售酸奶进行品质对比分析。结果表明,大麦粉添加量、蔗糖添加量和发酵时间是影响酸奶感官品质的显著因素,菌种接入量的影响不显著;经响应面法优化后的大麦酸奶最佳生产工艺参数为:大麦粉添加量为20 g/L,蔗糖添加量为80 g/L,菌种接入量为3%,发酵时间为10 h;品质分析结果表明,与市售酸奶相比,大麦酸奶的营养价值更高,货架期更长。

On the basis of single factor experiments, fermentation process of yoghurt added with barley flour was optimizedby response surface methodology, and quality analysis of yoghurt was takencompared with commercial yoghurt. The results showed that the amount of barley flour, sugar, and fermentation time are factors that have significant influence on sensory quality of yoghurt, while the impact of inoculum size was not significant. The optimum fermentation parameters were determined as follows： 20 g/L of barley flour, 80 g/L of sugar, an inocu- lure size of 3%, and a fermentation time of 10 h. Compared with the commercial yoghurt, the nutrition value of barley yogurt was higher and the shelf life was longer.