响应面法优化干酪风味发酵乳的发酵工艺
TS252.54; 以鲜牛乳、干酪粉为主要原料,探究干酪风味发酵乳的发酵工艺.以感官评分为响应值,在单因素实验的基础上,利用响应面Box-Behnken试验法进行分析,确定了白砂糖添加量、稳定剂添加量、发酵剂接种量和干酪粉添加量,并对发酵乳成品进行理化及微生物指标检测.结果表明:干酪风味发酵乳的最优发酵工艺条件为白砂糖添加量为8.2％ 、稳定剂添加量为0.3％、发酵剂接种量为3.3％和干酪粉添加量为5.1％,在此优化条件下,成品感官评分为94.15.理化及微生物指标检测结果:蛋白质含量为2.98 g/100 g,酸度为79.2 oT,乳酸菌总数为9.16×107 CFU/mL,未检出大肠菌群,...
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| Published in | 食品工业科技 Vol. 42; no. 23; pp. 235 - 242 |
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| Main Authors | , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
黑龙江八一农垦大学食品学院, 黑龙江大庆163319%黑龙江完达山乳业股份有限公司, 黑龙江哈尔滨, 150060
01.12.2021
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| Subjects | |
| Online Access | Get full text |
| ISSN | 1002-0306 |
| DOI | 10.13386/j.issn1002-0306.2021040211 |
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| Abstract | TS252.54; 以鲜牛乳、干酪粉为主要原料,探究干酪风味发酵乳的发酵工艺.以感官评分为响应值,在单因素实验的基础上,利用响应面Box-Behnken试验法进行分析,确定了白砂糖添加量、稳定剂添加量、发酵剂接种量和干酪粉添加量,并对发酵乳成品进行理化及微生物指标检测.结果表明:干酪风味发酵乳的最优发酵工艺条件为白砂糖添加量为8.2％ 、稳定剂添加量为0.3％、发酵剂接种量为3.3％和干酪粉添加量为5.1％,在此优化条件下,成品感官评分为94.15.理化及微生物指标检测结果:蛋白质含量为2.98 g/100 g,酸度为79.2 oT,乳酸菌总数为9.16×107 CFU/mL,未检出大肠菌群,以上结果均符合《食品安全国家标准发酵乳》的规定,且成品质构特性接近于市售主流搅拌型风味发酵乳. |
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| AbstractList | TS252.54; 以鲜牛乳、干酪粉为主要原料,探究干酪风味发酵乳的发酵工艺.以感官评分为响应值,在单因素实验的基础上,利用响应面Box-Behnken试验法进行分析,确定了白砂糖添加量、稳定剂添加量、发酵剂接种量和干酪粉添加量,并对发酵乳成品进行理化及微生物指标检测.结果表明:干酪风味发酵乳的最优发酵工艺条件为白砂糖添加量为8.2％ 、稳定剂添加量为0.3％、发酵剂接种量为3.3％和干酪粉添加量为5.1％,在此优化条件下,成品感官评分为94.15.理化及微生物指标检测结果:蛋白质含量为2.98 g/100 g,酸度为79.2 oT,乳酸菌总数为9.16×107 CFU/mL,未检出大肠菌群,以上结果均符合《食品安全国家标准发酵乳》的规定,且成品质构特性接近于市售主流搅拌型风味发酵乳. |
| Author | 巩燕妮 陈文璐 刘妍妍 |
| AuthorAffiliation | 黑龙江八一农垦大学食品学院, 黑龙江大庆163319%黑龙江完达山乳业股份有限公司, 黑龙江哈尔滨, 150060 |
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| Author_FL | CHEN Wenlu LIU Yanyan GONG Yanni |
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| DocumentTitle_FL | Optimization of Fermentation Processing of Cheese Flavor Fermented Milk by Response Surface Methodology |
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| Keywords | 干酪粉;发酵乳;发酵工艺;响应面 |
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| Snippet | TS252.54; 以鲜牛乳、干酪粉为主要原料,探究干酪风味发酵乳的发酵工艺.以感官评分为响应值,在单因素实验的基础上,利用响应面Box-Behnken试验法进行分析,确定了白砂糖添加... |
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| Title | 响应面法优化干酪风味发酵乳的发酵工艺 |
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