|Table of Contents|

Optimization of Fermentation Process of Yam Wolfberry Yogurt by  Response Surface Methodology

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2018年06
Page:
111-118
Research Field:
Publishing date:

Info

Title:
Optimization of Fermentation Process of Yam Wolfberry Yogurt by  Response Surface Methodology
Author(s):
YANG Dianzeng; ZHANG Guanqun; LI Zongze; QIAN Zhiwei; ZOU Lanlan
(College of Food Engineering，Henan Vocational College of Agriculture，Zhengzhou，Henan 451450)
Keywords:
yam paste; wolfberry; response surface; sensory organs
PACS:
-
DOI:
10.11937/bfyy.20173308
Abstract:
The fermentation technology of yam Chinese wolfberry yogurt was studied with yam，Lycium barbarum and milk as raw materials.On the basis of single factor test and response curve analysis，the sensory parameters were applied to optimize the yam pulp，Lycium barbarum powder，sucrose，and the amount of strain to affect the fermentation parameters of yam and Lycium barbarum yogurt.The results showed that a response surface regression model was,Y=90.00-1.25X1-0.58X2+1.25X3+0.75X4+2.50X1X2+0.75X1X3-1.50X1X4-2.00X2X3-2.25X2X4-1.00X3X4-5.54X12-2.04X22-2.79X32-0.29X42.Concluded that yam and wolfberry best production process parameters for yogurt was yam paste dosage 7.64%，wolfberry flour 0.40%，sucrose 8.56%，inoculation amount 0.21%.On this basis，the actual production of Chinese wolfberry yogurt was made.The sensory score was 95.94，which was more unfiorm as that of the predicted value of 96.37.

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Last Update: 2018-03-30