响应面法优化花生蛋白酸奶的加工工艺

Optimization of processing technology of peanut protein yogurt by response surface method

以低温花生蛋白粉和牛奶为主要原料,添加其他辅料发酵制成花生蛋白酸奶。在单因素试验基础上,进行Plackett-Burman Design设计,对影响花生蛋白酸奶品质的6个因素以感官评分值为指标进行筛选,选出对其影响显著的3个因素进行Box-Behnken响应面试验,对花生蛋白酸奶的加工工艺进行优化。所得花生蛋白酸奶的最佳加工工艺条件:以花生蛋白粉和水的总质量为基准,花生蛋白粉与水比例为1∶9.4 (g/m L)、牛奶添加量15%、乳清蛋白粉添加量2%、白砂糖添加量10%、发酵剂添加量3%、发酵时间7.4 h。

Low-temperature peanut protein powder and milk were used as the main raw materials,and other auxiliary materials were added for peanut protein yogurt fermentation.On the basis of single factor experiment,the Plackett-Burman design was carried out,and the six factors affecting the quality of peanut protein yoghurt were selected by sensory score as the index,and the Box-Behnken response surface test was selected for the three factors with significant influence on it.The processing technology of peanut protein yogurt optimized.The best processing conditions for the obtained peanut protein yogurt were as follows:based on the total mass of peanut protein powder and water added,the ratio of peanut protein powder to water 1∶9.4(g/m L),milk addition amount 15%,whey protein powder addition amount2%,white sugar addition amount 10%,starter addition amount 3%,fermentation 7.4 h.