凝固型发酵驴乳配方优化研究

Optimization of the formula of set-style fermented donkey milk

以复原驴乳为原料,添加牛乳制作一种凝固型发酵驴乳,以感官评分为主要评价指标,通过单因素试验考察复原驴乳添加量、蔗糖添加量、菌种比例及发酵温度对混合发酵驴乳品质的影响,利用响应面法对混合发酵驴乳配方进行优化。结果表明,凝固型发酵驴乳最佳配方为复原驴乳添加量27%、蔗糖添加量5%、植物乳杆菌与瑞士乳杆菌比例1∶2。在此条件下,发酵乳组织状态较好,酸甜合口,感官评分84.17分,与预测值83.78分相差较小。

A solidified fermented donkey milk was made using reconstituted donkey milk and cow milk. Sensory score was used as the main evaluation index. Effects of the amount of reconstituted donkey milk and sucrose,the strain proportion and fermentation temperature on the quality of mixed fermented donkey milk were investigated by single factor experiment. The formula of mixed fermented donkey milk was optimized by response surface method. The results showed that the best formula of mixed fermented donkey milk was 27% reconstituted donkey milk,5% sucrose and 1:2 ratio of Lactobacillus plantarum to Lactobacillus helveticus. Under these conditions,the texture of fermented milk was good,taste was sour and sweet,and sensory score was 84.17,which was very close to the predicted value of 83.78.