响应面法优化富锌螺旋藻酸乳加工工艺

Optimization of the Processing Technology of Zinc-Rich Spirulina Yogurt by Response Surface Methodology

以富锌螺旋藻为主要原料,通过对不同富锌螺旋藻破壁方式进行比较分析,确定了富锌螺旋藻的最佳处理方式为超声破壁法。采用单因素试验及响应面试验对酸乳发酵工艺进行优化,确定了富锌型螺旋藻酸乳发酵的最佳工艺条件为:富锌螺旋藻处理液添加量0.9%、接种量0.31%、白砂糖添加量7.5%,在该条件下得到的富锌螺旋藻酸乳感官评分为94.8分,呈浅绿色,色泽均匀,风味协调自然,无藻腥味,酸甜比适中,组织细腻。

Using zinc-rich spirulina as the main raw materials,through comparative analysis of different zinc-rich spirulina wall breaking methods,ultrasonic method was used to break zinc-rich spirulina cell wall.The single factor test and response surface test were used to optimize the yogurt fermentation process,and the optimal process conditions for zinc-rich spirulina yogurt fermentation were determined as follows:the addition amount of zinc-rich spirulina treatment solution of 0.9%,the stabilizer amount of 0.31%,the addition amount of white sugar of 7.5%.Under the optimal condition,the sensory evaluation value of the zinc-rich spirulina yogurt obtained was 94.8 points,which was light green,uniform in color,harmonious and natural flavor,without algae smelling,moderate acid-sweet ratio,and fine tissued.