谢亚敏1，袁惠萍1，崔建涛1，胡航伟1，刘 悦2,3*，杨腊娣3
（1 郑州科技学院食品科学与工程学院，河南 郑州 450064；
2 西北农林科技大学食品科学与工程学院，陕西 杨凌 712100；
3 新乡工程学院 食品工程学院，河南 新乡 453003）
摘 要：为了得到更客观、科学的评价结果，以感官模糊分数作为响应值，得到山楂和蜂蜜的添加对酸奶的综合影 响。本研究以辉县山楂、蜂蜜为原材料，在单因素实验基础上，以模糊数学感官评分为指标，结合响应面法对蜂蜜山 楂复合风味酸奶发酵工艺进行优化。综合单因素和响应面试验结果：发酵时间保持在6h，蜂蜜的添加剂量为 7.02%，山楂的添加剂量为 5.98%，菌种接种量为 0.59%时，此实验条件下制得的蜂蜜山楂复合风味酸奶营养丰富， 口感优良，质地均匀，此时酸奶的感官评分为88.18分，酸奶具有呈现淡红色，组织状态黏稠，酸奶在具有发酵乳香 味的同时，还具有山楂和蜂蜜的醇香。
关键词：山楂；发酵酸奶；模糊数学；响应面法
Optimization of the Process for Honey Hawthorn Yogurt Based on Fuzzy Mathematics Combined Response Surface Methodology
XIE Ya-min1，YUAN Hui-ping1，CUI Jian-tao1，HU Hang-wei1，LIU Yue2,3*，YANG La-di3
（1 College of Food Science and Technology，Zhengzhou University of Science and Technology，Zhengzhou 450064，China；
2 College of Food Science and Engineering，Northwest A&F University，Yangling 712100，China；
3 School of food Engineering，Xinxiang Institute of Engineering，Xinxiang 453000，China）
Abstract: Yogurt was prepared with Huixian hawthorn and honey as the main materials. Based on single-factor experiments and the response surface method，using fuzzy mathematical sensory scoring as the index，the fermentation process of honey hawthorn compound flavor yogurt was optimized. The results showed that the fermentation time was maintained at 6 hours，the addition of honey was 7.02%，the addition of hawthorn was 5.98%，and the addition of bifidobacteria was 0.59%. The obtained hawthorn honey compound flavor yogurt was nutritionally rich，with excellent taste and uniform texture. At this time，the sensory score of the yogurt was 88.18 points. The yogurt presented a light red color and the texture was viscous. The fermented milk flavor of the yogurt was accompanied by the mellow aroma of hawthorn and honey．
Key words: hawthorn；yogurt；fuzzy mathematics；response surface methodology
中图分类号：TS252.4 文献标志码：A 文章编号：1007-7871（2025）02-0047-06
2025，Vol.28，No.2