响应面法优化冻干黄花梨酸奶溶豆的制备及其品质分析

Optimizing the preparation and quality analysis of vacuum-freeze drying Huanghua pear yogurt melts by response surface methodology

以酸奶、淡奶油和黄花梨为主要原料,在单因素实验基础上,通过响应面设计方法对黄花梨酸奶溶豆配方进行优化.结果表明:制备黄花梨酸奶溶豆的最优配方为黄花梨10.00 g,酸奶45.00 g,淡奶油13.00 g,脱脂奶粉2.00 g,此时黄花梨酸奶溶豆感官评分为91.67,复水比为3.51,显微镜下可观察到该溶豆的微孔均匀、结构疏松.

Using yogurt,light cream and Huanghua pear as the main raw materials,based on the single-factor experiment,the Huanghuali yogurt melts formula has been optimized by the response surface design method.The results showed that the best formulation for the yogurt melts is Huanghua pear 10.00 g,yogurt 45.00 g,light cream 13.00 g and skim milk powder 2.00 g.Under the optimal formula,the sensory score and rehydration ratio of the huanghuali yogurt melts are 91.67 and 3.51,respectively.The porous structure of the yogurt melts is uniform and loose under an electron microscope.