中国奶牛Issue(3)：42-49,8.DOI:10.19305/j.cnki.11-3009/s.2025.03.009
响应面法优化枸杞蜂蜜酸奶加工工艺研究
Study on Optimization of Processing Technology of Wolfberry Honey Yoghurt by Response Surface Method
摘要
Abstract
In order to optimize the processing technology of goji berry honey yogurt,this study used goji berry,honey,and pure milk as the main components,and studied the effects of factors such as raw material addition and fermentation conditions on the sensory score and acidity of yogurt through single factor experiments.Box Behnken design was used to optimize the yogurt formula,and the quality of the optimized formula was evaluated.Research has found that the optimal production process for goji berry honey yogurt is:fermentation temperature of 40℃,fermentation for 6 hours,honey addition of 12%,goji berry addition of 12%,bacterial addition of 0.6%.At this time,the highest sensory score is 86.84 points.Response surface analysis shows that the amount of goji berry added has the greatest impact on goji berry honey yogurt.The yogurt obtained by fermentation under this process condition is light pink,delicate and smooth,with a unique aroma,and has the unique flavor of goji berries and honey.The texture is delicate and there is less whey precipitation,with excellent acidity and sweetness.The physical and chemical indicators of goji berry honey yogurt showed that the water holding capacity was 97.7%,acidity was 73° T,pH was 4.44,viscosity was 3200 MPa·s,reducing sugar was 1.95 g/100 g,and protein was 2.9%.The microbial indicators were tested as follows:the total number of colonies was 1.7×108 CFU/mL,Escherichia coli was not detected,and lactic acid bacteria were 2.1×107 CFU/mL.The product complies with the provisions of GB 19302-2010 National Food Safety Standard for Fermented Milk.The study provides theoretical basis for the application of honey and goji berries in fermented foods.关键词
响应面法/工艺优化/枸杞/蜂蜜/酸奶Key words
Response surface methodology/Process optimization/Wolfberry/Honey/Yogurt分类
轻工纺织引用本文复制引用
宋丽,程增辉,孟凯丽,孙世东,赵文红..响应面法优化枸杞蜂蜜酸奶加工工艺研究[J].中国奶牛,2025,(3):42-49,8.基金项目
河南工业大学国家粮食和物资储备局粮油食品工程技术研究中心/河南省重点实验室开放课题(GO202213). （GO202213）
