响应面法优化常温植物基核桃酸奶的发酵工艺

Optimization of fermentation process of plant-based walnut yogurt at room temperature by response surface methodology

以核桃仁为原料制备常温植物基核桃酸奶,通过单因素试验和响应面法优化其发酵工艺。结果表明,常温植物基核桃酸奶最佳发酵工艺为混合发酵剂添加量0.6%,核桃仁与水料液比1∶3(kg∶L),稳定剂HBT-A3168添加量6%,发酵时间7 h,发酵温度42℃。在此优化工艺条件下,常温植物基核桃酸奶风味浓郁,色泽均一,口感细腻,感官评分为(90.00±0.32)分,相关理化卫生指标均符合标准要求,是一款极具风味的特色核桃酸奶新产品。

The fermentation process of plant-based walnut yogurt was optimized by single factor test and response surface method.The results showed that the optimal fermentation process of the yogurt at room temperature were as follows:starter addition 0.6%,walnut slurry to liquid ratio 1∶3(kg∶L),stabilizer HBT-A3168 addition 6%,fermentation time 7 h,temperature 42℃.Under the optimal conditions,the plant-based walnut yogurt with room temperature had strong flavor,uniform color and delicate taste,the sensory score was(90.00±0.32)points,and the relevant physical and chemical health indicators were in line with the standard requirements,which was a new yogurt product with special flavor of walnut.