Optimization processes and textural properties study of banana yogurt
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摘要: 以香蕉酸奶为研究对象,在单因素实验的基础上,选取乳酸菌添加量、发酵温度、发酵时间为自变量,感官评定得分为响应值,利用Box-Behnken中心组合设计原理和响应面分析法,对香蕉酸奶的发酵工艺进行优化。确定其最优工艺参数为乳酸菌添加量0.1%、发酵温度40℃、发酵时间7.6h,感官评分可达15.19。建立质构特性与感官得分之间的线性回归模型为:y（感官评定得分）=18.114-0.157x1（硬度）-3.211x2（粘性）-0.324x4（弹性）。Abstract: In this study,the banana yogurt was used as the research object and the sensory evaluation score was used as a measure indicator. For achieving the maximal sensory evaluation score,three fermentation parameters,including lactobacillus addition,fermentation temperature and fermentation time,were optimized using the Box-Behnken central composite design and the response surface methodology was based on single factor investigations. The optimum process parameters were lactobacillus addition 0.1%,fermentation temperature40℃,fermentation time 7.6h and sensory evaluation scores 15.19. The linear regression model between textural properties and sensory evaluation scores was y(sensory evaluation scores) =18.114-0.157x1( hardness)-3.211x2(adhesiveness)-0.324x4(springiness).
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