益生菌发酵甘薯汁的工艺优化设计

The process optimization design of sweet potato juice fermented by probiotics

为了优化益生菌发酵甘薯汁的生产工艺,本研究选取不同的甘薯为原料,构建4因素(发酵温度、发酵时间、底物体积分数、蔗糖添加量)3水平的响应面设计,并以甘薯汁的感官评价值为响应值,建立发酵液感官评价值与4因素的二次回归方程。结果表明:底物体积分数对发酵液的感官评价值具有统计学意义(P<0.01);蔗糖添加量与发酵时间、发酵温度间交互作用对发酵液的感官评价值具有统计学意义(P<0.01);其他因素间交互作用无统计学意义(P>0.05)。多元二次回归分析结果表明,该回归模型具有统计学意义(P<0.01)。当底物体积分数为36.86%,发酵时间为38.45 h,发酵温度为33.92℃,蔗糖添加量为10.26%时甘薯汁口感最好。本研究为益生菌发酵甘薯汁的工业化生产提供了理论依据和技术参考。

In order to optimize the production process of fermented sweet potato juice by probiotics,the sensory evaluation value of sweet potato juice was used as the response value to construct the response surface design of four factors(fermentation temperature,fermentation time,substrate concentration and sucrose addition amount).The regression equation was established between sensory evaluation and four factors.The results showed that the difference was significant between different substrate concentrations on sensory evaluation(P<0.01).The interaction between sucrose addition and fermentation time and fermentations temperature was significant(P<0.01).The interaction between other factors was not significant(P>0.05).And the regression model was highly significant(P<0.01).The optimal combination was:substrate concentration 36.86%,fermentation time 38.45 h,fermentation temperature 33.92℃,sucrose addition amount 10.26%,and the inoculum amount 10%,and the sweet potato juice had the best taste.This study provides a theoretical basis and technical reference for the industrial production of fermented sweet potato juice by probiotics.