利用响应面法优化椰子风味发酵乳加工工艺

Optimization of the Process of the Coconut Flavor Fermented Milk by Response Surface Method

本文以脱脂乳和椰浆为原料进行风味发酵乳的制备。以感官评定为指标,在单因素试验的基础上,选取UHT椰浆添加量、发酵温度和发酵时间进行试验,利用响应面法对椰子风味发酵乳的最佳配方进行优化。结果表明,对风味发酵乳的影响程度最大的因子是UHT椰浆添加量,其次为发酵时间。椰浆发酵乳的最佳配方为椰浆添加量16.5%,发酵温度45℃,发酵时间8h。以此配方制成的椰浆发酵乳,感官评分为45.56,产品颜色均匀,口感顺滑细腻,有浓郁的奶香、椰香风味和滋味。

In this study,skim milk and coconut milk were used as raw materials to process the flavor fermented milk.Sensory evaluation as indicators,the volume of addition of UHT coconut milk,fermentation temperature and fermentation time were selected for experiments using the single factor tests.The response surface method was used to optimize the optimal formula of coconut flavor fermented milk.The results showed that the most important factor influencing flavor fermented milk was the volume of UHT coconut milk,followed by the fermentation time.The optimal formula of fermented milk was determined as follows:the volume of UHT coconut milk 16.5%,fermentation temperature 42℃,fermentation time 8 h.The sensory score of the product made by this process was 45.56 points.The product color is even,the taste is smooth and exquisite.It has the rich milk fragrance,the coconut fragrance flavor and the taste.