響應(yīng)面法優(yōu)化褐藻膠寡糖酸奶工藝及品質(zhì)分析

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中圖分類(lèi)號(hào)：TS252.54 文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1000-9973（2025）08-0161-08

DOI：10.3969/j.issn.1000-9973.2025.08.022

引文格式：，等.響應(yīng)面法優(yōu)化褐藻膠寡糖酸奶工藝及品質(zhì)分析[J].中國(guó)調(diào)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

褐藻膠是從褐藻的細(xì)胞壁和細(xì)胞間基質(zhì)中提取的直鏈線(xiàn)性多糖，由隨機(jī)排列的 β -D-甘露糖醛酸和 α -L-古洛糖醛酸組成，通過(guò) α，β-（1，4） -糖苷鍵連接，在食品、化妝品和醫(yī)藥等領(lǐng)域廣泛用作增稠劑、乳化劑和膠凝劑等[。（剩余13049字）