聂志强，张晓波，蒙运袅，周  威，黄世祥^*，陈岩勤^*

（贵州医科大学药学院,贵阳 550025）

摘要:为了探究莱菔子酸奶的最佳发酵工艺，试验以莱菔子粉、奶粉作为原料，以感官评分为响应值，在单因素试验的基础上，利用响应面优化法确定莱菔子粉、白砂糖、发酵剂的添加量和发酵时间。结果表明：莱菔子酸奶发酵的最佳工艺条件为莱菔子粉添加量3.19%、白砂糖添加量10.02%、发酵剂添加量0.61%、发酵时间6.37 h。在此发酵条件下所制作出的莱菔子酸奶组织细腻，颜色均匀，酸甜适中，口感适宜。酸度77 T°，蛋白质含量为3.5 g/100 g，乳酸菌数量为1.08×108 CFU/mL，未检测出大肠杆菌，检测结果均符合国家相关食品标准对相应指标的要求。

关键词:莱菔子;酸奶;响应面;发酵;感官评价

中图分类号：TS252.54    文献标识码：A    文章编号：1674-506X（2024）02-0085-0006

Optimization of Processing Technology of Semen Raphani Yogurt by Response Surface Method

NIE  Zhiqiang, ZHANG  Xiaobo, MENG  Yunniao, ZHOU  Wei, HUANG  Shixiang*, CHEN  Yanqin*

(College of Pharmacology, Guizhou Medical University, Guiyang 550025, China)

Abstract: The purpose of this study was to explore the best fermentation technology of Raphanus seed yoghurt using Semen Raphani and milk powder as raw materials. Taking the sensory score as the response value on the basis of the single factor experiment, the response surface optimization method was used to determine the amount of Semen Raphani powder, sugar, inoculum and fermentation time. The results showed that the optimum fermentation conditions of Semen Raphani yogurt were 3.19% Semen Raphani powder, 10.02% sugar, 0.61% inoculum and 6.37h fermentation time. With all the above conditions, the Semen Raphani yogurt had great texture, proportioned color, moderate sweetness and palatable flavor. Physicochemical and microbial indicators were 77 T° acidity, protein content was 3.5 g/100 g, 1.08×108 CFU/mL lactic acid bacteria, and no E. coli. All the above results met the national food standards.

Keywords: Semen Raphani; yogurt; response surface; fermentation; sensory evaluation

doi:10.3969/j.issn.1674-506X.2024.02-013

收稿日期：2023-05-11

基金项目：贵州省科技厅项目（黔科合基础[2020]1Y380）；贵州省大学生创新创业项目（202110660007X）

作者简介：聂志强（2001-），男，硕士研究生。研究方向：微生物与生化药学。

*通信作者：黄世祥（1980-），男，硕士，副教授。研究方向：创新创业管理及专创融合；陈岩勤（1972-），女，博士，副教授。研究方向：微生物与生化药学。

引用格式:聂志强,张晓波,蒙运袅,等.响应面法优化莱菔子酸奶的加工工艺[J].食品与发酵科技,2024,60(2):85-90.