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响应面法优化香蕉山药酸奶发酵工艺研究

Mengmeng JIANG,Yanjie JIA,Zhiwei QIAN,Huifang LU,Huihui YANG

China Dairy Industry（2018）

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Abstract
以香蕉粉、山药粉和牛乳为原料,研究了香蕉山药酸奶的发酵工艺.以感官评价为指标,在单因素实验的基础上,利用响应曲面对实验方法进行分析,优化了香蕉粉、山药粉、蔗糖添加量影响香蕉山药酸奶发酵效果的工艺参数.最终得出香蕉山药酸奶最佳生产工艺参数为:香蕉粉添加量0.55％、山药粉添加量1.15％,蔗糖添加量7.44％,以此条件进行香蕉山药酸奶实际制作,感官评分为(93.98±0.25)分,与预测值(93.44±0.33)分较一致.
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