摘 要本研究以羊栖菜和酸奶为主要原料，利用微波工艺，研制一种新型酸奶片。首先，对酸奶添加量、羊栖菜添加量、冷冻时间、微波功率四个因素进行单因素试验，以感官评价为指标，研究羊栖菜酸奶片的最佳单因素工艺，再通过响应面分析法对配方进行优化。最终得到最佳配方为羊栖菜添加量 27.3%、酸奶添加量 48.8%、微波功率 520W 及冷冻时间7.12h，在该配比下得到的羊栖菜酸奶片感官评分为 93.8 分。通过本试验，为进一步开发羊栖菜的应用提供依据。关键词：羊栖菜；微波；酸奶片；Box-Behnken 响应面优化；AbstractIn this study, Sargassum fusiforme and yoghurt were used as the main raw materials to develop a new type of yoghurt tablet by microwave technology. First of all, the single factor experiment was carried out on the four factors of yoghurt addition, Sargassum fusiforme addition, freezing time and microwave power.Taking sensory evaluation as the index, the single factor optimal technology of Sargassum fusiforme yoghurt tablet was studied, and then the formula was optimized by response surface analysis. Finally, the best formula was 27.3% of sargassum fusiforme, 48.8% of yoghurt, 520W of microwave power and 7.12h of freezing time. The sensory score of Sargassum fusiforme yoghurt was 93.8. Through this experiment, the basis for further development of Sargassum fusiforme was provided.Key words：Sargassum fusiforme; microwave; yogurt slice; Box-behnken response surface optimization;目 录1 引言.........................................................................................................................................12 实验材料和方法.....................................................................................................................12.1 实验材料...............................................................................................................................12.2 实验仪器............................................................
