在单因素试验的基础上,通过响应面分析法优化搅拌型板栗酸奶的加工工艺,考察板栗与牛奶比例、加糖量、接种量、发酵时间对板栗酸奶感官评分的影响,并通过响应面分析法得出回归方程.结果表明:最佳加工工艺条件为板栗与牛奶比例2.34∶8,加糖量6.28％,接种量3.15％,发酵时间4.95h,在此条件下板栗酸奶感官评分为(93.159±0.650)分,与预测值(94.551±0.420)分相吻合.

Based on the single-factor experiments,response surface methodology was employed to optimize processing technology for stirred chestnut yoghurt,such as chestnut/milk ratio(v/v),sugar,inoculum and fermentation time.The regression equation was obtained through response surface methodology.Results showed that the optimal processing technology was ratios of chestnut to milk 2.34∶8,sugar content 6.28%,inoculum 3.15% and fermentation time 4.95h.Under these conditions,score of sensory evaluation of chestnut yoghurt was(93.159±0.650),which was very close to the predicted value of(94.551±0.420).