摘要
用从合作藏区分离筛选的嗜热链球菌Q4、保加利亚乳杆菌G4混菌发酵酸奶。通过单因素实验选取因素、水平,根据Box-Behnken实验设计对混菌酸奶发酵剂发酵条件进行优化。结果表明,在发酵温度为41.2℃、蔗糖添加量为5.2%、接种量3%、复配比例1∶1条件下发酵酸奶,所得的产品品质最好。在此条件下酸奶感官评价评分预测值为88.52,验证实验的感官评价评分为89.67±1.53。
Streptococcus thermophilus Q4 and Lactobacillus bulgaricus G5 which isolated and screened from Hezuo pastoral areas were mixed to ferment yogurt. Choosing factors and level by single factor experiment, optimized the fermentation condition of yogurt culture in accordance with the Box-Behnken experiment design. The results showed that： the best quality of the yogurt would be obtained when the fermentation temperature of 41.2℃,the addition of suger of 5.2%,inoculation rate of 3% and mixing ratio of 1：1. In this case, the predict sensory evaluation score was 88.52 and the result of verification test of it was 89.67±1.53.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第6期231-235,256,共6页
Science and Technology of Food Industry
基金
兰州市科技创新人才团队培育计划项目(2011-1-144)
国家自然科学基金项目(31260383)
关键词
发酵剂
发酵条件
响应面法
优化
culture
fermentation condition
response surface methodology
optimizing
