黑木耳沙棘凝固型酸奶的工艺研究

Optimization of fermentation process of auricularia auricularand sea-buckthorn yoghurt

以牛奶为主料,黑木耳和沙棘为辅料,感官评分为响应值,在单因素实验的基础上,应用响应面法结合模糊数学感官评价优化黑木耳沙棘酸奶工艺。结果显示:黑木耳沙棘凝固型酸奶的最佳工艺参数为V(黑木耳)∶V(沙棘)=3∶1,蔗糖添加量为7%,接种量为6%,发酵时间为4 h,在此条件下得到的黑木耳沙棘凝固型酸奶的颜色呈淡黄色,具有黑木耳沙棘酸奶良好的混合香味和滋味,酸甜可口,无乳清析出,组织状态稳定,感官评分最高93.25分。

In the developed fermentation process,milk was used as the main raw materials,Auricularia auricular and sea-buckthorn as auxiliary materials,and sensory evaluation is the response value.The comprehensive evaluation method was used to optimize the fermentation process and parameters of auricularia auricular and sea-buckthorn yogurt based on the single factor test and response surface method combined with fuzzy mathematics.The results showed that the best process parameters of the auricularia auricular and sea-buckthorn yogurt are as follows:the volume ratio of auricularia auricular and sea-buckthorn was 3∶1,the added mass fraction of sucrose was 7%,the inoculation mass fraction was 6%,and the fermentation time was 4 h.Under this condition,the color of auricularia auricular and sea-buckthorn yoghurt was faint yellow,with auricularia auricular and sea-buckthorn yoghurt mixed faint aroma,sour-sweet suitable,no whey precipitation,tissue state stability and the highest sensory score was 93.25.