文献类型：期刊文献

中文题名：响应面法优化紫色马铃薯酸奶加工工艺

英文题名：Optimization of purple potato yogurt processing technology by response surface method

作者：童丹[1];原霁虹[1]

第一作者：童丹

机构：[1]甘肃中医药大学药学教学部,甘肃兰州730000

第一机构：甘肃中医药大学定西校区

年份：2023

卷号：36

期号：10

起止页码：128

中文期刊名：粮食与油脂

外文期刊名：Cereals & Oils

收录：北大核心:【北大核心2020】；

基金：甘肃省自然科学基金项目(21JR1RA258);甘肃省高等学校创新基金项目(2021A-209);定西市科技计划资助(DX2023AZ01)。

语种：中文

中文关键词：紫色马铃薯;响应面法;酸奶;加工工艺

外文关键词：purple potato;response surface method;yogurt;processing technology

摘要：以紫色马铃薯和鲜牛奶为主要原料制作酸奶。以感官评分为评价指标,在单因素试验的基础上,通过响应面试验优化酸奶加工工艺。结果表明,最优工艺参数为鲜牛奶体积200 mL、紫色马铃薯添加量50 g、白糖添加量29 g、乳酸菌添加量1.8 g、发酵时间6.0 h。在此条件下,酸奶感官评分为92.87,品质较好。
Yogurt was prepared using purple potato and fresh milk as main raw materials.Taking the sensory score as the evaluation index,the processing technology of yogurt was optimized by response sur-face test based on single factor test.The results showed that the optimal process parameters were 200 mL of fresh milk,50 g of purple potato,29 g of white sugar,1.8 g of lactic acid bacteria and 6.0 h of fer-mentation time.Under these conditions,the sensory score of yogurt was 92.87,and the quality was good.