基于响应面法优化红参酸乳工艺研究

Process Optimization of Red Ginseng-added Yogurt Based on Response Surface Method

以红参粉、牛奶和白砂糖为原料,发酵制成一款新型保健酸乳。在单因素试验的基础上,采用Plackett-Burman试验和响应面试验确定红参酸乳的最佳工艺,并对成品进行理化指标、微生物指标及人参皂苷含量测定。结果表明,最佳工艺为8.1 g红参粉、1.7 g菌粉、18 g白砂糖加入300 mL牛奶,39℃恒温发酵8 h。该工艺所得成品口感好,且与普通酸乳相比,红参酸乳的营养价值得到了强化,增加了人参皂苷的活性成分,其中Rg_(1)+Re含量2.51 mg/g,Rb_(1)含量2.19 mg/g,Rc含量1.20 mg/g,Rb_(2)含量0.95 mg/g,Rd含量1.52 mg/g。

With red ginseng powder,milk and white granulated sugar as the raw materials for fermentation,a new type of healthy yogurt was prepared.On the basis of single factor test,Plackett-Burman design and response surface method were further used to determine the optimal process conditions for red ginseng-added yogurt,and the physical and chemical indicators,microbial indicators and ginsenoside content of the finished product were measured.The results showed that the optimal process conditions for red ginseng-added yogurt were that red ginseng powder(8.1 g),bacteria powder(1.7 g),white granulated sugar(18 g)were added to milk(300 mL),fermented at 39℃for 8 h.The finished product obtained under the above process conditions had desirable flavor.Compared with ordinary yogurt,the nutritive value of red ginseng-added yogurt was enhanced,and active ingredients such as ginsenoside were added,with the content of Rg_(1)+Re,Rb_(1),Rc,Rb_(2),and Rd of 2.51,2.19,1.20,0.95 mg/g,and 1.52 mg/g,respectively.