摘要
以香蕉酸奶为研究对象,在单因素实验的基础上,选取乳酸菌添加量、发酵温度、发酵时间为自变量,感官评定得分为响应值,利用Box-Behnken中心组合设计原理和响应面分析法,对香蕉酸奶的发酵工艺进行优化。确定其最优工艺参数为乳酸菌添加量0.1%、发酵温度40℃、发酵时间7.6h,感官评分可达15.19。建立质构特性与感官得分之间的线性回归模型为:y(感官评定得分)=18.114-0.157x1(硬度)-3.211x2(粘性)-0.324x4(弹性)。
In this study,the banana yogurt was used as the research object and the sensory evaluation score was used as a measure indicator. For achieving the maximal sensory evaluation score,three fermentation parameters,including lactobacillus addition,fermentation temperature and fermentation time,were optimized using the Box-Behnken central composite design and the response surface methodology was based on single factor investigations. The optimum process parameters were lactobacillus addition 0.1%,fermentation temperature 40℃,fermentation time 7.6h and sensory evaluation scores 15.19. The linear regression model between textural properties and sensory evaluation scores was y （sensory evaluation scores） = 18.114-0.157x1 （hardness） - 3.211x2（adhesiveness）-0.324x4（springiness）.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第6期299-303,共5页
Science and Technology of Food Industry
基金
广西农业科学院基本科研业务专项(桂农科2013YT02)
广西农业科学院科技发展基金(桂农科2014JQ04)
关键词
香蕉酸奶
工艺优化
响应面分析法
质构特性
banana yogurt
process optimization
response surface methodology
textural properties
