朱 玲*，王 璇，曹莹莹
（郑州科技学院，河南 郑州 450064）
摘要：为了研制出一款营养健康、风味独特的富叶酸高蛋白复合发酵酸乳，以黄豆豆浆粉、脱脂奶粉、纯牛奶为主要原料进行加工，通过单因素实验和响应面试验设计，以感官评分为评价指标，确定原料的最佳配比，通过对白砂糖添加量、发酵剂添加量、发酵时间、发酵温度的研究，确定了叶酸高蛋白复合发酵酸乳最佳工艺和配方。结果表明：以纯牛奶质量为基准，其他配料添加量分别为：黄豆豆浆粉8%，脱脂奶粉3%，白砂糖9%，酸奶发酵剂0.5%，叶酸300μg/100g；发酵时间6.6h，发酵温度42℃。在此条件下制得的发酵酸乳酸度适口，香味突出，具有独特的发酵酸乳风味。该产品蛋白质含量为3.52g/100g，酸度为77.1oT，pH 值为4.85，粘度为8.6Pa · s，乳酸菌活菌数为2.44×108CFU/mL，产品的保质期为7d，叶酸在保质期内的含量变化为261.3μg/100g～281.2μg/100g，保质期内各项指标均符合国家标准规定要求。
关键词：发酵酸乳；叶酸；黄豆豆浆粉；纯牛奶
Optimization of Compound Fermented Yogurt Rich in Folic Acid and High Proteinby Response Surface Methodology
ZHU Ling*，WANG Xuan，CAO Ying-ying
（Zhengzhou University of Science and Technology，Zhengzhou 450064，China）
Abstract: In order to develop a nutritious，healthy and unique flavored folate-rich and high-protein compound fermentedyogurt，soybean milk powder，skimmed milk powder，and pure milk were used as the main raw materials to developfolic acid-high-protein compound fermented yogurt. Taking sensory score as evaluation index，this paper determinesthe best ratio of raw materials，and determine the best process and formula of folic acid high- protein compoundfermented yogurt by studying the amount of sugar added，the amount of starter，fermentation time，and fermentationtemperature. The results showed that：based on the quality of pure milk，the additions of other ingredients were：soybean milk powder 8%，skimmed milk powder 3%，white sugar 9%，yogurt starter 0.5%，folic acid 300μg/100g，fermentation time 6.6h，fermentation temperature 42℃. The fermented yogurt prepared under this condition has apalatable degree，outstanding aroma and unique fermented yogurt flavor. The protein content of the product is 3.52g/100g，the acidity is 77.1oT，the pH value is 4.85，and the viscosity is 8.6Pa · s，the number of viable bacteria oflactic acid bacteria is 2.44×108CFU/mL，the shelf life of the product is 7 days，and the content of folic acid duringthe shelf life changes to 261.3μg/100g～281.2μg/100g. All indicators within the shelf life meet the requirements ofnational standards.
Key words: fermented yogurt；folic acid；soybean milk powder；pure milk
中图分类号：TS213 文献标志码：A 文章编号：1007-7871（2023）02-0058-09
2023，Vol.26，No.2