湖南农业科学
湖南農業科學
호남농업과학
HUNAN AGRICULTURAL SCIENCES
2014年
10期
55-60
,共6页
刘杨柳%禚同友%王平悦%王云茂
劉楊柳%禚同友%王平悅%王雲茂
류양류%작동우%왕평열%왕운무
玉米皮%膳食纤维%酸奶%响应面法%营养学分析
玉米皮%膳食纖維%痠奶%響應麵法%營養學分析
옥미피%선식섬유%산내%향응면법%영양학분석
corn bran%dietary fibre%yogurt%response surface method%nutrition analysis
利用发酵法从玉米皮中提取膳食纤维，将其添加至酸奶中，以感官评价得分为试验指标，通过单因素及响应面法设计，优化玉米皮膳食纤维酸奶的制作工艺参数。结果表明：膳食纤维添加量为1.9%，白砂糖添加量为7.0%，发酵时间为4.0 h，菌种接种量为3.2%是玉米皮膳食纤维酸奶的最佳制作工艺条件。各因素对酸奶感官评价的影响从大到小依次为：玉米皮膳食纤维添加量＞白砂糖添加量＞发酵时间＞菌种接种量。按最佳工艺条件制备的玉米皮膳食纤维酸奶，膳食纤维增加较多，水分含量略有增加，乳酸菌数为（11.47±1.8）×107 cfu/mL，约为普通酸奶的2倍。
利用髮酵法從玉米皮中提取膳食纖維，將其添加至痠奶中，以感官評價得分為試驗指標，通過單因素及響應麵法設計，優化玉米皮膳食纖維痠奶的製作工藝參數。結果錶明：膳食纖維添加量為1.9%，白砂糖添加量為7.0%，髮酵時間為4.0 h，菌種接種量為3.2%是玉米皮膳食纖維痠奶的最佳製作工藝條件。各因素對痠奶感官評價的影響從大到小依次為：玉米皮膳食纖維添加量＞白砂糖添加量＞髮酵時間＞菌種接種量。按最佳工藝條件製備的玉米皮膳食纖維痠奶，膳食纖維增加較多，水分含量略有增加，乳痠菌數為（11.47±1.8）×107 cfu/mL，約為普通痠奶的2倍。
이용발효법종옥미피중제취선식섬유，장기첨가지산내중，이감관평개득분위시험지표，통과단인소급향응면법설계，우화옥미피선식섬유산내적제작공예삼수。결과표명：선식섬유첨가량위1.9%，백사당첨가량위7.0%，발효시간위4.0 h，균충접충량위3.2%시옥미피선식섬유산내적최가제작공예조건。각인소대산내감관평개적영향종대도소의차위：옥미피선식섬유첨가량＞백사당첨가량＞발효시간＞균충접충량。안최가공예조건제비적옥미피선식섬유산내，선식섬유증가교다，수분함량략유증가，유산균수위（11.47±1.8）×107 cfu/mL，약위보통산내적2배。
The dietary fibres, extracted from corn bran by the fermentation method, were added to the yogurt, and then its sensory evaluating score was taken as experiment index to optimize the processing technology parameters of corn bran dietary fire yogurt by single factor and response surface method. The results showed that the optimal processing technology conditions were 1.9% dietary fibre, 7%granulated sugar, 4.0 h of fermentation time, and 3.2% inoculum. The influences of each factor on sensory evaluation of yogurt from high to low were in order of corn bran dietary fibre amount>granulated sugar amount>fermentation time>inoculum size. The yogurt with corn bran dietary fibre prepared with the optimal conditions has more dietary fibre and moisture, and its lactobacilli number was 11.47±1.8×107 cfu/mL, which was about 2-fold of normal yogurt’s.
