中国食品添加剂Issue(1)：161-168,8.
响应面法优化超微绿茶粉凝固型酸奶的工艺研究
Study on optimization of fermentation technology of ultrafine green tea powder set-style yogurt by response surface methodology
李菁 1孙汉巨 2杨旭 3史亚丽 4何述栋2
作者信息
- 1. 合肥学院生物与环境工程系,合肥230009
- 2. 合肥工业大学食品科学与工程学院,合肥230009
- 3. 安徽新希望白帝乳业有限公司,合肥230009
- 4. 青岛新希望琴牌乳业有限公司,青岛266000
- 折叠
摘要
Abstract
In this study,the technological parameters of ultrafine green tea powder set-style yogurt were investigated.The effects of the amount of the ultrafine green tea powder,fermentation activator addition,fermentation temperature and fermentation time on the sensory evaluation of ultrafine green tea powder set-style yogurt were determined in the single factor experiments.Then the factors were selected in the further orthogonal experiments which designed by Designexpert software.The results showed that the addition of green tea powder had significant interaction with the fermentation temperature,and the interaction with the fermentation activator addition and fermentation time was also significant.The fermentation temperature and fermentation activator addition are two main factors that influenced the quality of the ultrafine green tea powder set-style yogurt.The optimum fermentation technology parameters were as following:the amount of superfine green tea powder 0.24％ (w/w),the fermentation activator addition 0.6U/L,the fermentation temperature 44℃,the fermentation time 8h.The sensory quality of yogurt under this condition was the best.关键词
绿茶粉/凝固型酸奶/响应面/工艺优化Key words
green tea powder/set-style yogurt/response surface/optimization分类
轻工纺织引用本文复制引用
李菁,孙汉巨,杨旭,史亚丽,何述栋..响应面法优化超微绿茶粉凝固型酸奶的工艺研究[J].中国食品添加剂,2017,(1):161-168,8.
