基于响应面法优化无糖益生菌牛奶片配方

Optimizing Formula of Sugarless Probiotic Milk Tablets by Response Surface Methodology

探究一种无糖益生菌牛奶片的最佳配方,采用单因素试验和响应面分析法,考察全脂乳粉、赤藓糖醇和罗汉果甜苷的添加量对无糖益生菌牛奶片感官品质的影响。以感官评分为指标,分别进行单因素试验和响应面优化试验,得到无糖益生菌奶片的最佳配方。结果表明,无糖益生菌牛奶片的最佳配方为全脂乳粉添加量65%、赤藓糖醇添加量4.86%、罗汉果甜苷添加量0.008%。验证试验结果的感官评分为90.2±0.52分,与理论预测值相比,其相对误差为1.12%。经贮藏期益生菌检测结果表明,无糖益生菌牛奶片常温贮藏6个月后,双歧杆菌活菌数仍保持在107CFU/g以上。试验结果为无糖益生菌牛奶片工业化生产提供理论依据。

To obtain the optimal formula of sugarless probiotic milk tablets, the effects of whole milk powder, erythritol and mogroside on sensory score of sugarless probiotic milk tablets were investigated by using the single factor experiment and response surface analysis. The single factor experiment and the response surface were optimized by using the sensory score as the index, so as to determine the best recipe for the production of sugarless probiotic milk tablets. The results showed that the optimum formulation of sugarless probiotic milk tablets was 65% whole milk powder, 4.86% erythritol and 0.008% mogroside.Verification test gave an average value of 90.2±0.52 points, indicating a relative error of about 1.12% between the predicted and experimental values. The results of probiotic testing during the storage period showed that the viable bifidobacteria count of sugarless probiotic milk tablets remained above 107 CFU/g during the storage period of 6 months. A theoretical basis for the industrial production of sugarless probiotic milk tablets was provided.