Optimization of yogurt preparation process of Polygonatum sibiricum and Dioscorea polystachya Turczaninow. cv. Tiegun using response surface methodology

doi:10.16178/j.issn.0528-9017.20230510

Abstract

Abstract:

The yogurt preparation process of Polygonatum sibiricum and Dioscorea polystachya Turczaninow. cv. Tiegun was studied. Single factor experiments were conducted to investigate the effects of Polygonatum sibiricum syrup, Dioscorea polystachya Turczaninow. cv. Tiegun syrup, white sugar addition, and fermentation time on the physicochemical properties of yogurt of Polygonatum sibiricum and Dioscorea polystachya Turczaninow. cv. Tiegun. Based on the sensory evaluation results, the response surface methodology was used to optimize the preparation process of yogurt of Polygonatum sibiricum and Dioscorea polystachya Turczaninow. cv. Tiegun. The results showed that the optimal process of Polygonatum sibiricum and Dioscorea polystachya Turczaninow. cv. Tiegun was Polygonatum sibiricum syrup 6.00%, Dioscorea polystachya Turczaninow. cv. Tiegun syrup 8.00%, white sugar 7.00%, and a fermentation time of 10 hours. The sensory score reached 86.93 points. Under these conditions, the yogurt of Polygonatum sibiricum produced was delicated in texture, uniform in quality, rich in Polygonatum sibiricum and Dioscorea polystachya Turczaninow. cv. Tiegun flavor, and coordinated with the yogurt flavor, with high nutritional value.

Key words: Polygonatum sibiricum, Dioscorea polystachya Turczaninow. cv. Tiegun, physicochemical property, sensory score, response surface method, yogurt preparation process

CLC Number:

TS252

Jiayu LI, Jiayin JIAO, Shiting WEI, Shumiao FAN, Zhongchen YU, Xiaoming HUANG, Mingwan LI, Liya HONG. Optimization of yogurt preparation process of Polygonatum sibiricum and Dioscorea polystachya Turczaninow. cv. Tiegun using response surface methodology[J]. Journal of Zhejiang Agricultural Sciences, 2024, 65(2): 413-419.

Figures/Tables 13

References 35

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水平	因素
水平	A	B	C
-1	4	6	6
0	6	8	7
1	8	10	8

水平	因素
水平	A	B	C
-1	4	6	6
0	6	8	7
1	8	10	8

类别	标准	分值
外观(20分)	乳白色,颜色均一,有光泽	15~20
	颜色较均匀,光泽不明显	10~14
	颜色不均匀,无光泽	1~10
组织状态(25分)	组织凝固细腻,无乳清析出,无杂质	16~25
	质地紧密,不松散,没有显著分层,无杂质	10~15
	组织松散,有严重乳清析出,凝固性差	1~10
风味(25分)	奶香宜人,黄精和山药风味协调,无不适味	20~25
	具有酸奶气味,黄精和山药味不协调,无异味	10~19
	不具有发酵乳风味,有异味	1~10
口感(30分)	酸甜适中,口感细腻,顺滑,绵密	21~30
	酸甜尚可,口感较细腻	10~20
	酸甜严重失调,颗粒感严重	1~10

类别	标准	分值
外观(20分)	乳白色,颜色均一,有光泽	15~20
	颜色较均匀,光泽不明显	10~14
	颜色不均匀,无光泽	1~10
组织状态(25分)	组织凝固细腻,无乳清析出,无杂质	16~25
	质地紧密,不松散,没有显著分层,无杂质	10~15
	组织松散,有严重乳清析出,凝固性差	1~10
风味(25分)	奶香宜人,黄精和山药风味协调,无不适味	20~25
	具有酸奶气味,黄精和山药味不协调,无异味	10~19
	不具有发酵乳风味,有异味	1~10
口感(30分)	酸甜适中,口感细腻,顺滑,绵密	21~30
	酸甜尚可,口感较细腻	10~20
	酸甜严重失调,颗粒感严重	1~10

变异来源	平方和	自由度	均方	F值	P值	显著性
模型	948.84	9	105.43	168.38	<0.000 1	高度显著
A	6.07	1	6.07	9.70	0.017 0	显著
B	7.64	1	7.64	12.21	0.010 1	显著
C	0.04	1	0.04	0.06	0.819 6	不显著
AB	24.50	1	24.50	39.13	0.000 4	极显著
AC	0.59	1	0.59	0.93	0.365 9	不显著
BC	2.79	1	2.79	4.45	0.072 7	不显著
A²	550.88	1	550.88	879.84	<0.000 1	高度显著
B²	171.96	1	171.96	274.65	<0.000 1	高度显著
C²	103.51	1	103.51	165.33	<0.000 1	高度显著
残差	4.38	7	0.63
失拟项	3.57	3	1.19	5.86	0.060 4	不显著
纯误差	0.81	4	0.20
总变异	953.23	16