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投稿时间：2019-02-16
投稿时间：2019-02-16
中文摘要: 以牛奶为原料，枸杞山药为主要辅料，利用保加利亚乳杆菌，嗜热链球菌和植物乳杆菌按照体积比1 ∶1 ∶1 进行发酵，采用单因素和Box-Behnken 试验设计，结合主成分分析优化枸杞山药凝固型酸乳的生产工艺进行研究，并对酸乳中的pH 值、可溶性固形物、乳酸、蛋白质、总黄酮与活菌数及感官评分进行测定分析。结果表明，枸杞山药凝固型酸乳的最佳发酵条件为在鲜牛乳中，枸杞汁添加量为12%、山药汁添加量为10%、接种量为5%。在此发酵条件下得到枸杞山药凝固型酸乳的综合得分值为0.993 2，与理论综合评分值0.993 4 接近，说明响应面结合主成分分析法优化对枸杞山药凝固型酸乳的品质的综合优化具有较好的效果，为其他食品的多参数品质分析提供一定的理论依据。
Abstract:In this study，Lycium barbarum and Chinese yam as the main adjuvant，Lactobacillus bulgaricus，Streptococcus thermophilus and Lactobacillus plantarum were used to ferment according to the volume ratio of 1 ∶1 ∶1.Single factor and Box-Behnken design were used to optimize the production process of Lycium barbarum and Chinese yam coagulated yoghurt.The pH value，soluble solids，lactic acid，protein，total flavonoids，viable bacteria and sensory score of yoghurt were determined and analyzed.The results showed that the optimum fermentation conditions of the solidifying yoghurt with Lycium barbarum and Chinese yam were as follows：12 % Lycium barbarum juice，10 % Chinese yam juice and 5 % inoculation.Under this fermentation condition，the comprehensive score of yoghurt was 0.993 2，which was close to the theoretical comprehensive score of 0.993 4.It was concluded that response surface methodology combined with principal component analysis had a good effect on the comprehensive optimization of the quality of the solidifying yoghurt with Lycium barbarum and Chinese yam barbarum，and provided a theoretical basis for the quality analysis of many other food parameters.
keywords: Lycium barbarum Chinese yam lactic acid bacteria fermentation principal component response surface
文章编号：202002009 中图分类号： 文献标志码：
基金项目:宁夏回族自治区重点研发计划项目（2017BY069）；中央财政支持地方高校改革发展资金-食品学科建设项目；国家级大学生创新创业计划项目（201810749013）；宁夏大学大学生创新创业计划项目；宁夏食品微生物应用技术与安全控制重点实验室平台建设项目
| 作者 | 单位 |
| 王茹，方海田，刘慧燕，马若霜，周婷，刘予煊，魏珊珊，李金娜，赵贝贝，胡晓磊，安广颖 | 宁夏大学宁夏食品微生物应用技术与安全控制重点实验室，宁夏银川750021；宁夏大学农学院，宁夏银川750021 |
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