摘要
本文以大豆、葛根、白砂糖为主要原料,通过单因素实验方法,明确白砂糖、葛根汁、菌种量和发酵时间对葛根酸豆奶的感官评分和乳酸含量的影响。按照Box-Behnken设计实验方案,运用响应面分析法建立二阶多项非线性回归方程和数据模型,以感官评分为指标优化葛根酸豆奶配方,确定白砂糖添加量、葛根汁添加量和菌种的添加量,探索葛根酸豆奶的最佳配方。结果表明:优化后验证实验的感官评分为90.3分(n=3),与预测值89.62分接近,偏差为0.76%,得到葛根酸豆奶的最佳添加量,白砂糖的添加量为7.86%,葛根汁的添加量为18.0%,菌种添加量0.35%。此研究结果下的葛根酸豆奶的质构、持水性、乳酸菌、蛋白质含量和总黄酮含量,优于市售同类产品,具有商业推广价值。
The paper took soybean, Puerarin radix and sugar as the main raw material, which identified the effect of sugar, Puerarin radix juice,inoculation and fermenting time on sensory score and content of lactic acid of Puerarin radix fermented soymilk through the single factor experiments. Based on these experiments, according to the Box-Behnken design method, it introduced response surface methodology to establish the nonlinear second order polynomial regress equation and numerical model for the optimized recipe of Puerarin radix fermented soymilk by sensory scores, and confirmed the amount of sugar, amount of Puerarin radix juice, amount of inoculation.The result showed that the theoretical optimum formulas were as follows ： 7.86% of sugar, 18.0% of Puerarin radix juice and 0.35% of inoculation.The sensory score of optimized verification test up to 90.3 （n = 3 ）, which was close to the predicted value （89.62）, deviation was 0.76% .The result showed that the texture, water holding,lactic acid bacteria, protein, and content of puerarin isoflavone of the fermented soymilk was better than commercial products and it has value of commercial promotion.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第23期151-158,共8页
Science and Technology of Food Industry
基金
邵阳学院豆制品加工技术湖南省应用基础研究基地(2013TP4067)
湖南省果蔬清洁加工工程技术研究中心(2015TP2022)
湖南省研究生科研创新项目(CX2017B792)
关键词
葛根
葛根黄酮
葛根酸豆奶
Puerarin radix
Pueraria isoflavone
Puerarin radix fermented soymilk
