张婉菁1,2，王汉屏1,2*，唐德剑3，夏曾润3，宋仕勤3
（1.西安外事学院，陕西西安 710077；
2.精准抗衰健康产品研发与转化陕西省高校工程研究中心，陕西西安 710077；
3.安康市富硒产品研发中心，陕西西安 710077）
摘要：以牛奶、紫阳富硒绿茶、蓝冠蓝莓、红圣女果、富硒金冠苹果为主要原料，研制一款营养丰富兼具独特风味的富硒酸奶。以感官评分为指标，通过单因素试验和响应面试验对富硒酸奶的加工工艺进行优化。所得富硒酸奶的最佳加工工艺条件：均质压力23MPa，发酵终点酸度78 °T、果酱（紫阳富硒绿茶粉：富硒金冠苹果粒∶蓝冠蓝莓汁∶红圣女果汁质量比＝0.3∶5∶10∶4）添加量3%，在此最优条件下得到的富硒酸奶呈淡绿色，组织细腻，稳定性好，无乳清析出，具有茶和水果的清香味，酸甜可口，入口丝滑清爽，香浓醇厚，感官评分最高为92.33分，硒含量为75 μg/kg。
关键词：富硒酸奶；响应面；工艺优化
中图分类号：TS252.54 文献标识码：A 文章编号：1674-506X（2023）01-0113-0006
Study on the Optimization of Response Surface Technology for the Processing
of Healthy Selenium-rich Yogurt
ZHANG Wanjing1,2, WANG Hanping1,2*, TANG Dejian3, XIA Zengrun3, SONG Shiqin3
(1.Xi’an Foreign Affairs University, Xi’an Shaanxi 710077, China;
2.Research and Development and Transformation of Precision Anti-aging Health Products, Shaanxi University Engineering Research Center, Xi’an Shaanxi 710077, China; 3.Ankang Selenium-Enriched Products R&D Center, Xi’an Shaanxi 710077, China)
Abstract: With milk, Ziyang selenium-rich green tea,blue crown blueberry,red cherry tomatoes,seleniumrich golden crown apple as the main raw materials, a nutrient-rich and unique flavor selenium-rich yogurt was developed. The processing technology of selenium- rich yogurt was optimized by single factor test and response surface test using sensory score as index. The optimal processing conditions of selenium-enriched yogurt were as follows: homogenizing pressure 23 MPa, acidity of fermentation end point 78 °T, jam (Ziyang Selenium-enriched green tea powder: Selenium-enriched golden crown apple granules: blue crown blueberry juice: red lady juice mass ratio＝0.3:5:10:4) addition amount 3%, under the optimal conditions, the selenium enriched yogurt was light green, fine organization, good stability, no whey precipitation, with tea and fruit fragrance, sweet and sour, smooth and refreshing, fragrant, the highest sensory score of 92.33 points, selenium content of 75 μg/kg.
Keywords：selenium-rich yogurt; response surface; process optimization
doi: 10.3969/j.issn.1674-506X.2023.01-016
收稿日期：2022-09-03
基金项目：陕西省重点研发计划项目（2019NY-156）；农业农村部富硒产品开发与质量控制重点实验室/富硒食品开发国家地方联合工程实验室开放课题（Se-2021C09）；陕西省教育厅专项科研计划项目（20JK0865）
作者简介：张婉菁（1992-），女，硕士，讲师。研究方向：食品加工工艺、农产品精深加工。
*通信作者：王汉屏（1954-），男，教授。研究方向：食品加工技术。
引用格式:张婉菁,王汉屏,唐德剑,等.富硒酸奶响应面工艺优化研究[J].食品与发酵科技,2023,59(1):113-117,145.
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