云南农业大学学报2012，Vol.27Issue(6)：918-924,7.DOI:10.3969/j.issn.1004-390X(n).2012.06.026
响应面法优化蜂蜜酸奶的发酵工艺
Optimization of the Honey Yogurt Fermentation Processing by Response Surface Methodology
摘要
Abstract
The processing parameters including the proportion of honey and milk ( W/V) , fermentation temperature and inoculation amounts, which affect the honey yogurt fermentation, were optimized by the Response Surface Methodology based on the single factor experiments, and analyzed by the software Design-Expert ( V8. 0. 6) . The results showed that the optimized processing parameters as follows; m (honey/g) : V (milk/mL) =8. 13: 71. 87, inoculation amount 2.3% and fermentation temperature 42. 30℃ . On this condition, the average conversion rate of reducing sugar was 9. 47% , and the comparative error to theoretical value of 9. 58% was 1. 15% . The processing parameters optimized by response surface experiment in this study can directly apply to the manufacture of honey yogurt.关键词
蜂蜜/酸奶/发酵工艺/响应面分析法Key words
honey/ yogurt/ fermentation processing/ response surface methodology分类
轻工纺织引用本文复制引用
付中民,张芳芳,缪晓青..响应面法优化蜂蜜酸奶的发酵工艺[J].云南农业大学学报,2012,27(6):918-924,7.基金项目
现代农业产业技术体系建设专项资金资助(CARS-45-KXJ19.) （CARS-45-KXJ19.）
