响应面法优化蹄筋酸奶冻配方

Optimization of Tendon Yogurt Jelly Formula by Response Surface Method

以酸乳为主要原料,牛蹄筋中提取的胶原为凝结剂,通过单因素实验、Box-Behnken响应面试验设计优化制作酸奶冻的工艺配方。结果表明,蹄筋酸奶冻的最优工艺参数为胶液添加量43%、蔗糖添加量15.5%、无水柠檬酸添加量0.11%。制作的酸奶冻弹性为0.945,感官评分为86分。优化后的酸奶冻具有良好的质构特性与感官品质,其理化、微生物指标均符合国家规定,其加工工艺可为酸奶冻的开发提供参考。

Taking yoghurt as the main raw material and collagen extracted from tendon as coagulant,the optimal formula of yoghurt jelly was studied by single factor experiment and Box-Behnken response surface experiment.The results showed that the optimized process parameters were 43%of the additive amount of colloidal solution,15.5%of the additive amount of sucrose and 0.11%of the additive amount of anhydrous citric acid.At this time,the elasticity of the yogurt jelly was 0.945 and the sensory score was 86.The optimized yogurt jelly had good texture and sensory quality,the physicochemical and physiological indexes of which were both in line with the national regulations.The processing technology could lay a theoretical basis for the development of yogurt jelly.