响应面法优化菊糖酸奶的发酵工艺

Optimization of Fermentation Process for Yogurt with Added Inulin by Response Surface Analysis

将菊糖以不同的量添加到酸奶中,结果表明,菊糖能够刺激乳酸菌的增长,增加酸奶的持水力、黏度和甜度,降低酸奶的pH值,以及改变酸奶的组织状态。在接种量和发酵温度的单因素试验基础上,采用响应面分析方法,优化菊糖添加量、接种量、发酵温度的工艺参数。经Design-ExpertV8.0.6软件对结果进行分析,确定菊糖酸奶生产的最优工艺参数为菊糖添加量47.85 g/L、接种量2.34%、发酵温度42℃。在此条件下,菊糖酸奶的感官得分92.12,理论值92.46与实验值的相对偏差是0.37%。

By adding different amounts of inulin to milk before yogurt fermentation, it was found that the added inulin was able to stimulate the growth of lactic acid bacteria, enhance the water holding capacity, viscosity and sweetness of yogurt, decrease the pH value, and changed the texture. At the same time, inoculum size and fermentation temperature were investigated by single-factor experiments, and response surface methodology was designed to optimize the two fermentation conditions together with inulin concentration. By analyzing the experimental data using Design-Expert V8.0.6, the optimum fermentation parameters were determined as follows: 47.85 g/L inulin, an inoculum size of 2.34%, and a fermentation temperature of 42 ℃. Under these conditions, the sensory score of yogurt was 92.12 showing a relative standard deviation of 0.37% compared to the theoretical value of 92.46.