模糊数学法结合响应面法优化木糖醇无花果桑葚果粒酸奶工艺

Optimization of Fermentation Process of Xylitol Fig Mulberry Fruit Yogurt Using Fuzzy Mathematics Method Combined with Response Surface Method

以牛乳为主要原料,木糖醇、无花果、桑葚为辅料,研制木糖醇无花果桑葚果粒酸奶。以感官评分为指标,通过响应面法结合模糊数学法对酸奶制作工艺进行优化。结果表明,发酵剂接种量0.3%,发酵时间10 h,无花果桑葚果粒添加量9%,木糖醇添加量3%,在此条件下生产的无花果桑葚果粒酸奶清新甜香、酸甜可口、爽滑细腻,感官评分最高,可达90.75分。对木糖醇无花果桑葚果粒酸奶建立模糊数学综合感官评价方法,其感官评分结果与响应面优化的结果基本一致,模糊数学法可作为木糖醇无花果桑葚果粒酸奶感官评价的方法。

Xylitol fig mulberry fruit yogurt was developed by using milk as the main raw materials,xylitol,fig and mulberry fruit as the auxiliary materials.The fuzzy mathematics method combined with response surface method were used to optimize the yogurt fermentation process.The results showed that the inoculation amount of fermentation agent was 0.3%,the fermentation time was 10 h,the addition amount of fig mulberries was 9%,and the addition amount of xylitol was 3%.Under this condition,the yogurt was fresh-sweet fragrant,sour-sweet tasty,fine and smooth,with the highest sensory score up to 90.75.Fuzzy mathematics sensory evaluation method was established for xylitol fig mulberry yogurt,and the sensory evaluation results were basically consistent with the response surface optimization results.Fuzzy mathematics evaluation method could be used as a sensory evaluation method for xylitol fig mulberry yogurt.