响应面法优化红酒酸奶的制作工艺

Optimization of Red Wine Yogurt Technology by Response Surface Methodology

该文以红酒和全脂牛乳为主要原料开发一种新型酸奶产品,通过单因素试验分别考察红酒添加量、白砂糖添加量、发酵剂接种量、发酵时间对红酒酸奶感官评分的影响,并利用响应面法对红酒酸奶的制作工艺进行优化。结果表明,红酒酸奶的最佳工艺参数为:红酒添加量7%,白砂糖添加量6%,发酵剂接种量4%,发酵时间7 h。在此工艺条件下发酵的红酒酸奶色泽均匀、组织细腻、酸甜适中,具有红酒和牛乳的营养及风味,产品的综合品质最佳。

A new type of yogurt was developed as the red wine and whole milk as raw materials.The effects of the amount of red wine added,amount of sugar added,inoculation amount of starter cultures and fermentation time on the sensory score of red wine yogurt were investigated by single-factor test.Then the technology of red wine yogurt was optimized by response surface method.The results showed the optimum conditions of the red wine yogurt were as follows:the amount of red wine added 7%,the amount of white sugar added 6%,inoculation amount of starter cultures 4%,fermentation time 7 h.Under the condition of this process,the fermented red wine yogurt had such advantages as uniform color,fine tissue,moderate sour and sweet,and the nutrition and flavor of red wine and milk.The comprehensive quality of products reached the best effect.