响应面法优化木糖醇酸奶制作工艺

Optimization of Production Technology of Cylitol Yogurt by Response Surface Methodology

为开发木糖醇酸奶,考查木糖醇添加量、菌种接种量、发酵温度和发酵时间对木糖醇酸奶感官品质、色度和酸度的影响。通过响应面法优化获得木糖醇酸奶制作工艺的最佳参数为木糖醇添加量7.8%,菌种接种量0.4%,发酵温度41℃,发酵时间7.4 h。

In order to develop xylitol yoghurt,the effects of xylitol addition,inoculation,fermentation temperature and fermentation time on sensory, color and acidity of xylitol yoghurt were investigated. The optimum parameters of xylitol yoghurt production process were obtained by response surface methodology. The results showed that the best fermentation technology of xylitol yogurt was xylitol 7.8%,inoculant 0.4%,fermentation temperature 41 ℃ and fermentation time 7.4 h.