响应面法优化糯米益生菌奶片的工艺

Optimization of Glutinous Rice Probiotic Milk Tablet by Response Surface Methodology

以全脂奶粉为主要原料,添加预糊化淀粉、水磨糯米粉为黏合剂,低聚果糖为甜味剂,嗜酸乳杆菌为益生菌制作糯米益生菌奶片。以感官评价作为指标,利用单因素试验以及响应面试验研究最佳工艺配方,结果表明,糯米益生菌奶片的最佳工艺配方为:在全脂奶粉中添加2.7%羧甲基纤维素钠(CMC)、8.0%预糊化淀粉-糯米粉复合物、18.0%低聚果糖,其奶片呈乳黄色,口感良好,表面平整且硬度较高,不易脆裂。

The whole milk powder as main raw materials,pregelatinized starch and glutinous rice powder added as adhesive,fructo-oligosaccharide added as sweetener,and lactobacillus acidophilus added as probiotics,glutinous rice probiotic milk tablets were made.The single factor experiment and the response surface were optimized by using the sensory evaluation score as the index,so as to research the best technology of glutinous rice probiotic milk tablets formula.The results showed that the optimum parameters of glutinous rice probiotic milk tablets were CMC 2.7%,the compound of pregelatinized starch and glutinous rice powder 8.0%,fructo-oligosaccharide 18.0%in the whole milk powder.The milk tablet was creamy yellow and good taste,the surface was glossy smooth,and rigidity was high,not easy to crack.