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文章摘要
响应面法结合模糊数学优化南瓜籽酸奶发酵工艺
Optimization of Fermentation Process of Pumpkin Seed Yoghurt by Response Surface Methodology and Fuzzy Mathematics
投稿时间:2020-09-28  修订日期:2020-10-11
DOI:
中文关键词: 南瓜籽  酸奶  响应面法  模糊数学
英文关键词: pumpkin  seed, milk  yoghurt, response  surface methodology, fuzzy  mathematics
基金项目:新疆生产建设兵团重点领域科技攻关计划项目(2019AB027)
作者单位E-mail
周婵 石河子大学 食品学院 1239994247@qq.com 
吴宏 农产品加工研究所 新疆农垦科学院  
刘娅 石河子大学 食品学院  
代文婷 农产品加工研究所 新疆农垦科学院  
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中文摘要:
      为了探究南瓜籽酸奶最优发酵工艺及参数,以南瓜籽和牛奶为主要原料,应用单因素试验和响应面法结合模糊数学综合评价法优化南瓜籽酸奶发酵工艺及参数。结果表明,南瓜籽酸奶发酵工艺最佳参数为:南瓜籽浆添加量为体积分数的50%,牛奶添加量为体积分数的50%,蔗糖添加量为质量分数的9%,发酵剂为12种乳酸菌酸奶菌,菌种添加量为5 g/L,发酵时间为6 h,此条件下南瓜籽酸奶的感官评分为8.27,颜色微绿,口感细腻,后味留有南瓜籽的香味,凝固性好。
英文摘要:
      In order to explore the optimal fermentation process and parameters of pumpkin seed yoghurt, pumpkin seed and milk were used as the main raw materials. The single factor test and response surface method combined with fuzzy comprehensive evaluation method were used to optimize the fermentation process and parameters of pumpkin seed yogurt. The results showed that the optimum fermentation parameters of pumpkin seed yoghurt were as follows: The results showed that the addition of pumpkin seed pulp was 50% of the volume fraction, milk was 50% of the volume fraction, sucrose was 9% of the mass fraction, the starter was 12 kinds of lactic acid bacteria yoghurt bacteria, the addition amount of bacteria was 5 g/L, and the fermentation time was 6 h, Under this condition, the sensory score of pumpkin seed yoghurt was 8.27, the color was slightly green, the taste was delicate, and the aftertaste retained the flavor of pumpkin seed, and the solidity was good.
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