MA Zeyu,WU Fenghua,HE Zhiping,et al.Optimization of Fermentation Process for Okra Yogurt byResponse Surface Analysis[J].Northern Horticulture,2019,43(06):129-135.[doi:10.11937/bfyy.20182882]
响应面法优化黄秋葵酸奶发酵工艺
- Title:
- Optimization of Fermentation Process for Okra Yogurt byResponse Surface Analysis
- 文献标志码:
- A
- 摘要:
- 以冷冻干燥的黄秋葵粉和鲜牛奶为主要原料，经乳酸菌发酵生产黄秋葵酸奶。以酸奶的持水率和感官评价为考察指标，在单因素试验基础上，利用响应曲面分析法，对黄秋葵酸奶生产工艺进行优化。结果表明：确定黄秋葵酸奶生产的最优工艺参数为黄秋葵粉添加量0.37%、接种量4.1%、发酵时间5.3 h和发酵温度41.8 ℃。在此条件下黄秋葵酸奶的综合评分为0.989 5，理论值0.999 1与试验值的相对偏差为0.97%。所制得的黄秋葵酸奶口感细腻、香气淡雅、风味独特，且基本理化指标符合国家标准。
- Abstract:
- The fermentation technology of okra yogurt was studied with freeze-dried okra powder and fresh cow milk as main materials.With ratio of water holding and sensory score as evaluation indexes,the process for production of okra yogurt was optimized by response surface methodology based on single-factor experiments.The results showed that the optimum fermentation parameters were determined as follows,freeze-dried okra powder addition of 0.37%,inoculum quantity of 4.1%,fermentation time of 5.3 hours and fermentation temperature of 41.8 ℃.Under these conditions,the comprehensive index of yogurt was 0.989 5 showing a relative standard deviation of 0.97% compared to the theoretical value of 0.999 1.The okra yogurt obtained under the optimized fermentation conditions exhibited exquisite mouth feeling,unique flavor and elegant aroma,and the basic physical and chemical indexes conformed to national standard of yogurt.
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备注/Memo
第一作者简介：麻泽宇（1994-），男，硕士研究生，研究方向为食品加工。E-mail:874986797@qq.com.责任作者：刘兴泉（1973-），男，博士，教授，研究方向为食品加工与检测。E-mail:709455381@qq.com.基金项目：浙江省重点研发资助项目（2017C02021）。收稿日期：2018-10-25