枸杞决明子功能性酸奶的发酵工艺研究

Optimization of Fermentation Process of Barbary Wolfberry Cassia Functional Yogurt by Response Surface Methodology

选择枸杞子和决明子作为功能性酸奶的制备原料,采用单因素实验探究枸杞子浸提液添加率、决明子浸提液添加率、蔗糖添加率、发酵时间对枸杞决明子功能性酸奶的影响,通过响应面实验对枸杞决明子功能性酸奶进行工艺优化,优选出枸杞决明子酸奶的最佳工艺是枸杞子浸提液的添加量为16%,决明子浸提液的添加量为12%,蔗糖添加量为10%,发酵时间为12 h.

Wolfberry and cassia seeds were selected as raw materials for the preparation of functional yoghurt,using single factor test to explore the rate of barbary wolfberry seed extract,cassia extract addition rate,sucrose addition rate,fermentation time of Chinese medicine barbary wolfberry functional yogurt,through the response surface test for TCM barbary wolfberry seed functional yogurt to optimize the process,and the best process of barbary wolfberry cassia yogurt was optimized with barbary wolfberry seed extract addition rate 16%,cassia extract 12%,sucrose addition rate 10%,fermentation time of 12 h.