响应面法优化核桃鲜奶酪发酵工艺Optimization of Fermentation Process of Walnut Fresh Cheese by Response Surface Methodology
李曦明,李凌飞,温燕龙,张超,杨雪莹,马舒韵,田洋
摘要(Abstract)：
以去皮核桃仁和鲜牛乳为原料制备核桃鲜奶酪，通过单因素试验和响应面法优化发酵工艺，同时对鲜奶酪的质构、理化指标和微生物指标进行测定。研究结果表明最优工艺条件为核桃浆添加量30%、蔗糖添加量6%、菌种添加量0.86%、凝乳酶添加量1.69%、发酵温度35℃、发酵时间4 h,在此条件下制备的核桃鲜奶酪的感官评分最高，核桃鲜奶酪组织状态较好，质地均匀，核桃与牛奶香味浓郁，口感较好；产品的微生物指标均符合国标，具有较好的食用品质，对丰富核桃加工产品具有积极的促进作用。
关键词(KeyWords)： 核桃;鲜奶酪;响应面;质构
基金项目(Foundation): 云南省省市一体化专项(202302AN360002);; 云南省重大科技专项计划项目(202102AE090027-2);; 云南科技特派团项目(202204BI090014)
作者(Author): 李曦明,李凌飞,温燕龙,张超,杨雪莹,马舒韵,田洋
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