响应面法优化双重发酵果味酸奶的工艺研究

Study on optimization technique of double fermentation fruit yogurt by response surface method

研究双重发酵果味酸奶中添加剂的使用量对体系稳定性的影响,分别使用离心沉淀法和稳定性分析图谱法来衡量体系稳定性。添加剂最佳使用量的单因素试验结果为:果胶2 g/kg,结冷胶0.3 g/kg,PGA 0.6g/kg,CMC 5g/kg。在此基础上,以稳定性图谱斜率作为评价指标,对添加剂使用量的工艺进行响应面优化实验,确定最佳配比条件为:果胶用量1.94 g/kg,结冷胶用量0.01 g/kg,PGA的用量0.58 g/kg,CMC用量0.44g/kg,在此条件下,斜率理论值为0.9767,实际进行三次验证试验,斜率为0.9802±0.0171。响应面能较好的实现工艺过程的优化。

The effect on the addition of different additives to the stability of double fermentation fruit yogurt system was studied. Centrifugal sedimentation method and Lumisizer stability method were used to measure the stability of the system. The result of the single factor experiment was as follows： pectin 2 g/kg ~gellan gum 0.3 g/kg PGA 0.6 g/kg CMC 5 g/kg. Based on above, response surface method was applied to optimize the addition of four additives. Finally, the optimized condition was as follows ： pectin 1.8 g/kg t gellan gum 0.01 g/kg t PGA 0.58 g/kg CMC 0.44 g/kg. In this condition, the slope of Lumisizer stability analysis graph was 0.9802 ± 0.0171 which has a small difference with the prediction result （0.9767） from the response surface method. In conclusion, response surface method could be applied for process optimization.