响应面法优化褐藻胶寡糖酸奶工艺及品质分析

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中图分类号：TS252.54 文献标志码：A 文章编号：1000-9973（2025）08-0161-08

DOI：10.3969/j.issn.1000-9973.2025.08.022

引文格式：，等.响应面法优化褐藻胶寡糖酸奶工艺及品质分析[J].中国调味品，2025，50（8）：161-168. SHIYF，ZHUYB，LIUJY，etal.Optimizationof processof alginateoligosaccharides yogurtbyresponsesurface methodology and quality analysis[J].China Condiment，2025，50（8） ：161-168.

Abstract： In order to investigate the effects of the addition of alginate oligosaccharides on the quality characteristics and antioxidant activity of yogurt，alginate oligosaccharides and pure milk are used as the main raw materials to make yogurt. With sensory score and water holding capacity as the evaluation indexes，based on single factor test，the processing technology of yogurt is optimized through response surface test，the optimal fermentation process of alginate oligosaccharides yogurt is determined，and the quality indexes of yogurt are measured and the antioxidant activity is analyzed. The results show that the optimal fermentation process of alginate oligosaccharides yogurt is 5.93% sucrose， 0.29% alginate oligosaccharides， 0.21% lactic acid bacteria yogurt fermentation agent， fermentation temperature of 41.9∘C ， and fermentation time of 7.19h . Under these conditions，the sensory score of alginate oligosaccharides yogurt is high，and the pH value，titratable acidity and total number of lactic acid bacteria are all in accordance with the national standard of fermented milk. The yellowness value （b∗） increases，and the color tends to be yellwish.Meanwhile，the addition of alginate oligosaccharides improves the water holding capacity，hardness， cohesiveness，the total number of lactic acid bacteria and ABTS radical and DPPH radical scavenging capacity of yogurt. The addition of alginate oligosaccharides improves the quality characteristics and antioxidant activity of yogurt and endows yogurt with good sensory quality. This study has provided theoretical references for the application of alginate oligosaccharides in yogurt.

Key words： alginate oligosaccharides; yogurt; sensory evaluation; water holding capacity; response surface optimization

褐藻胶是从褐藻的细胞壁和细胞间基质中提取的直链线性多糖，由随机排列的 β -D-甘露糖醛酸和 α -L-古洛糖醛酸组成，通过 α，β-（1，4） -糖苷键连接，在食品、化妆品和医药等领域广泛用作增稠剂、乳化剂和胶凝剂等[。（剩余13049字）