塔里木大学学报2025，Vol.37Issue(3)：16-25,10.DOI:10.3969/j.issn.1009-0568.2025.03.003
响应面法优化巴旦木-西梅膳食纤维酸奶工艺及其品质研究
Optimization of the process and quality of almond prune dietary fiber yogurt using response surface methodology
摘要
Abstract
This experiment takes almond-prune dietary fiber yogurt as the research object.Based on single-factor experiments,the addition amount of prune dietary fiber,the addition amount of white sugar,and fermentation time were selected as independent variables,with sensory score as the response value.The processing technology was optimized through response surface methodology.The optimal processing parameters for the yogurt were determined as follows:prune dietary fiber addition of 4.4%,white sugar addition of 8%,and fermentation time of 5.6 h,achieving a sensory score of 84.816.Physicochemical and quality measurements of the yogurt showed that the prepared yogurt had a pH of 4.36±0.14,acidity of(85.07±1.02)°T,water-holding capacity of(31.39±0.61)%,protein content of(3.17±0.27)%,fat content of(3.35±0.16)%,and soluble solids content of(24.68±1.74)%.Microbiological analysis revealed that the viable lactic acid bacteria count was(3.84×108±0.20)CFU/g,while coliforms and molds were undetectable,indicating that all indicators of the prepared yogurt complied with national standards.The almond-prune dietary fiber yogurt exhibited higher DPPH and ABTS radical scavenging rates compared to plain yogurt,reaching(37.62±1.74)%and(33.18±1.31)%,respectively.The experimental results provide theoretical reference for the application of almonds and prunes in yogurt production.关键词
巴旦木/西梅膳食纤维/酸奶/抗氧化活性/理化指标Key words
Amygdalus communis L./prune dietary fiber/yogurt/antioxidant activity/physicochemical indicator分类
轻工业引用本文复制引用
黄思超,沈康,王伟华..响应面法优化巴旦木-西梅膳食纤维酸奶工艺及其品质研究[J].塔里木大学学报,2025,37(3):16-25,10.基金项目
新疆生产建设兵团第一师科技攻关项目(2021SP01) （2021SP01）
