响应面法优化凝固型红小扁豆酸奶发酵工艺

Optimization of fermentation process of set red lentil yogurt by response surface methodology

该试验以红小扁豆为原料制作凝固型红小扁豆酸奶,以感官评分和酸度作为评价指标,通过单因素和响应面试验对凝固型红小扁豆酸奶的发酵工艺进行优化。结果表明,凝固型红小扁豆酸奶的最佳发酵工艺为低聚果糖添加量13%、发酵剂添加量0.3%、发酵温度38℃、发酵时间8 h。在此优化条件下,凝固型红小扁豆酸奶的感官评分为84.5分,蛋白质含量为7.16 g/100 g,脂肪含量为3.09 g/100 g,酸度为54°T,黏度为4695.7 mPa·s,酵母菌和霉菌活菌数为12 CFU/g,口感和风味均能满足大众要求。

A set red lentil yoghurt was prepared using red lentil as raw material,and the fermentation technology of the set red lentil yoghurt was optimized by single factor and response surface methodology using sensory score and acidity as evaluation indexes.The results showed that the optimal fermentation conditions for the yoghurt were as follows:oligofructose addition 13%,starter addition 0.3%,fermentation temperature 38℃and time 8 h.Under these conditions,the sensory score of the yoghurt was 84.5,the protein content was 7.16 g/100 g,the fat content was 3.09 g/100 g,the acidity was 54°T,the viscosity was 4695.7 mPa·s,the viable number of yeast and mold was 12 CFU/g,and the taste and flavor could meet the public requirements.