开菲尔发酵芒果汁技术响应面优化

Optimization of Response Surface of Kefir Fermented Mango Juice

为了确定开菲尔粒发酵芒果汁的最佳生产工艺,用纯牛奶发酵开菲尔粒经24 h制成发酵液,用芒果汁与牛奶的混合液作为原液,选取接种量、含糖量、芒果汁添加量和稳定剂添加量进行试验。在单因素试验的基础上,进行Design Expert试验设计,建立了4个因素对芒果汁感官总分影响的数学模型,并得出最佳生产工艺。结果表明,各因素对芒果汁品质的影响顺序依次为芒果汁添加量、接种量、含糖量、稳定剂添加量。最佳生产工艺条件为接种量18.0 mL,含糖量11.0 g,芒果汁添加量38 mL,稳定剂添加量3.0 g,此条件下可以得到产品感官评价的最佳预测值84.343。

In order to determine the best production technology of kefir grains fermented mango juice,the fermentation broth of Kefir grains fermented with pure milk was prepared for 24 hours.The mixture of mango juice and milk was used as the original broth.The inoculation amount,sugar content,mango juice content and stabilizer content were selected for the experiment.Based on the single factor experiment,the Design Expert experiment design was carried out,and the mathematical model of four factors affecting the sensory total score of mango juice was established,and the optimum production process was obtained.The results showed that the order of effects of various factors on the quality of mango juice was mango juice content>inoculation quantity>sugar content>stabilizer content.The optimum production conditions were as follows:inoculum 18.0 mL,sugar 11.0 g,mango juice 38 mL,stabilizer 3.0 g.The optimum predictive value of sensory evaluation was 84.343.