沙米人参果复合酸奶沉淀率地实用工艺优化修

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1、实用标准文案沙米人参果复合酸奶沉淀率的工艺优化王晓琴，张科学，张志凯，窦润玲，李建红，潘晶晶，张芬琴(河西学院农业与生物技术学院，甘肃张掖734000)摘要：应用Plackett-Burman（PB）试验、最陡爬坡试验、Box-Behnkens中心组合设计法对沙米人参果复合酸奶的生产工艺进行优化。首先，采用Plackett-Burman设计法对影响沙米人参果复合酸奶沉淀率的6个因素的效应进行评价，筛选出了具有显著正效应的沙米汁添加量、人参果汁添加量、加糖量和有显著负效应的接种量；在此基础上，通过最陡爬坡试验逼近最大响应区域；最后采用Box-Behnkens试验对显著因素

2、进行优化，最终确定沙米人参果复合酸奶的最佳生产工艺参数为：沙米浆添加量6.6%，人参果汁11.8%，加糖量7.2%，接种量4.2%，沉淀率可达58.69%，与预测值59.29%接近，说明本工艺优化行之有效的。制得的沙米人参果复合酸奶，质地均匀，口感细腻润滑，酸甜适口。关键词：最陡爬坡试验，人参果，沙米，复合酸奶，工艺优化中图分类号：TS252.54文献标识码：AProductiontechnologyonthesedimentationrateofAgriophyllumsquaarrosumandSozamnmuiiatnmcompositeyogurtbyRespo

3、nseSurfaceMethodologyWANGXiao-qin,ZHANGKe-xue,ZHANGZHi-kai,DOURun-ling,LIJian-hong,PANJing-jing,ZHANGFen-qin*(CollegeofAgricultureandBiotechnology(CAB),HexiUniversity,Zhangye734000,China)Abstract:ProcessoptimizationonthesedimentationrateofAgriophyllumsquaarrosumandSozamnmuiiatnmcomposite

4、yogurtwasinvestigatedusingPlackettBurmandesign,steepestascentdesignandBox-Behnkenscompositedesign.Firstly,PlackettBurman(PB)designmethodwasusedtoevaluatetheeffectofsixfactorswhichaffecttherateofsedimentationofAgriophyllumsquarrosumandSozamnmuiiatnmcompositeyogurt.Thenthecenterpointsofthe

5、twofactorsweredeterminedbasedonsteepestascentdesign.ThentheoptimizationofthetwofactorswascarriedoutbyusingBox-Behnkenscompositedesign.Theresultsshowedthatthebestproductionprocessparameterswereasfollows:TheamountofAgriophyllumsquarrosumextractwas6.6%,Sozamnmuiiatnmjuicewas11.8%,sugarwas7.

6、2%,theinoculumsizewas4.2%.Thesedimentationratewas58.69%.Whichwasingoodagreementwiththepredictedoneof59.29%.Inconclusion,theoptimizedprocesshadgoodreliability.TheSozamnmuiiatnmandAgriophyllumsquarrosumcompositeyogurthasuniformtexture,delicatelubricationandsweettaste.Keywords:steepestascen

7、tdesign;Sozamnmuiiatnm;Agriophyllumsquarrosum;compositeyogurt;optimizationtechnology沙米(Agriophyllumsquarrosum)为藜科沙蓬属，沙漠野生一年生草本植物。在我国甘肃民勤沙漠地带大量分布，一般多指它的种子。沙米种子营养价值很高，富含蛋白质、脂肪、淀粉、多种维生素、SOD、绿原酸、皂甙、异黄酮、生物碱等生物活性成分[1]。用其加工而成的沙米食品，助消化、健脾胃，可谓食品中之佳品。精彩文档实用标准文案所含人体必需氨基酸中的苏氨酸、蛋氨酸、赖氨