模糊数学评价结合响应面法优化发酵核桃乳工艺

Fuzzy Mathematics Evaluation Methodology Combined with Response Surface for Optimizing the Processing of Fermented Walnut Milk

筛选适合核桃乳发酵的乳酸菌,并研究制备发酵核桃乳的工艺条件。以核桃仁为原料,经过磨浆、调糖及乳酸菌发酵处理,制成发酵核桃乳。首先,以酸度、黏度和活菌数为评价指标,筛选出适合核桃乳发酵的乳酸菌;然后,采用渐进驯化法,提高发酵性能;最后,以酸度、持水力和感官评价为指标,结合模糊数学评价法,在单因素试验基础上,应用响应面法对益生菌发酵核桃乳的工艺条件进行优化。结果表明:当接种量4.90 mL/100 mL、发酵温度40.42 ℃、发酵时间9.92 h时,发酵核桃乳综合品质最佳,此时,感官评分为87分,持水力为46.18%,乳酸菌活菌数为4.96×1010,蛋白质含量为1.89 g/100 g,可溶性固形物含量为8.5%。

The lactic acid bacteria suitable for the fermentation of walnut milk were selected,and the technological conditions for the preparation of fermented walnut milk were studied.In this study,walnut milk was prepared from walnut kernel after fermentation with milled pulp,sugar and lactic acid bacteria.The acidity,viscosity and viable count were used as the evaluation index to select the lactic acid bacteria suitable for walnut milk fermentation.The progressive acclimation method was used to improve the fermentation performance.The process conditions of probiotic fermented walnut milk were optimized by the fuzzy mathematics evaluation and response surface method on the basis of single factor test,using acidity,water holding and sensory evaluation as parameters.The best conditions of fermented walnut milk as follows:the inoculation amount was 4.90 mL/100 mL,the fermentation temperature was 40.42 ℃ and the fermentation time was 9.92 h.Under this optimal conditions,the sensory score was 87,the retention ability was 46.18%,the number of viable count was 4.96×1010,the protein content was 1.89 g/100 g,and the content of soluble solids was 8.5%.