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乳业科学与技术 ›› 2017, Vol. 40 ›› Issue (3): 1-6.DOI: 10.15922/j.cnki.jdst.2017.03.001

• 加工工艺 •    下一篇

响应面法优化一种催乳保健羊乳制品的工艺

李晶, 王存芳   

  1. 齐鲁工业大学食品科学与工程学院, 山东 济南, 250353
  • 出版日期:2017-05-01 发布日期:2021-12-15
  • 基金资助:
    国家自然科学基金青年科学基金项目(31501501)%山东省自然科学基金项目(ZR2014JL019)

Formulation Optimization of a Goat Milk-Based Product with Lactation-Promoting Effects and Health Benefits by Response Surface Methodology

LI Jing, WANG Cunfang   

  1. (College of Food Science and Engineering, Qilu University of Technology, Jinan 250353, China)
  • Online:2017-05-01 Published:2021-12-15

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摘要： 以羊乳、小米面、明胶、无花果和中药提取物为原料制备一种催乳保健羊乳制品,在单因素试验的基础上,以产品的感官评分和硬度为指标,结合响应面分析法确定产品的最佳工艺参数。结果表明:产品的最佳工艺参数为小米面与鲜羊乳的添加比例31:100(m/V)、明胶添加量1.01%(质量分数,下同)、无花果添加量13.17%、中药提取物添加量10%。在此工艺条件下得到的产品外观光滑、风味清甜可口、乳香浓郁、色泽均匀,感官评分达96.30分,硬度值为366.53 g,且产品最大程度地保留了原料的营养和保健成分。

关键词: 羊乳; 小米面; 无花果; 中药提取物; 响应面分析

Abstract: A goat milk-based product with lactation-promoting effects and health benefits was formulated with goat milk, millet flour, gelatin, fig and medicinal plant extract. Optimization of the formulation was done using one-factor-at-a-time and orthogonal array design methods. The responses were sensory evaluation scores and hardness. The optimum formulation was found to consist of the addition of 31% millet flour, 1.01% gelatin, 13.17% fig, and 10% medicinal plant extract to fresh goat milk. The formulated product had a smooth surface, a delicate sweet flavor, a strong milk taste and an even color, and its sensory score and hardness were 96.30 and 366.53 g, respectively. The nutritional and health-promoting components of the raw materials were maximally retained in the product.

Key words: goat milk; millet flour; fig; medicinal plant extract; response surface optimization

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