响应面法优化豌豆多肽凝固型酸奶的工艺研究

Optimization of Pea Peptide Coagulation Yogurt Process by Response Surface Methodology

研制开发一种添加豌豆多肽、海藻糖的凝固型酸奶,以感官评分为指标,通过单因素试验,研究了豌豆多肽、海藻糖、菌种发酵剂的添加量、发酵时间对豌豆多肽凝固型酸奶感官品质的影响。采用响应面法优化豌豆多肽凝固型酸奶的发酵工艺。结果表明:豌豆多肽凝固型酸奶的最佳工艺条件为纯牛奶100mL、菌种发酵剂0.16g、豌豆多肽0.07g、海藻糖9g、发酵时间6h、发酵温度42℃;在此工艺条件下酸奶的持水力为56.52%,酸度为94°T。

A kind of solidified yoghurt added with pea polypeptide and Trehalose was developed.With sensory score as an indicator,the effects of pea polypeptide,Trehalose,and strain Fermentation starter addition amount and fermentation time on the sensory quality of pea polypeptide solidified yoghurt were studied through a single factor test.Optimize the fermentation process of pea peptide coagulated yogurt using response surface methodology.The results showed that the best technological conditions of pea polypeptide coagulated yoghurt were 100 mL pure milk,0.16 g strain Fermentation starter,0.07 g pea polypeptide,9 g Trehalose,6 h fermentation time and 42℃ fermentation temperature;Under this process condition,the water holding capacity of yogurt is 56.52%,and the acidity is 94°T.