The effects of the interactions of wheat germ amount, inoculum and fermentation time on the sensory evaluation score of wheat germ yogurt were investigated by experiments with Box-Behnken design, taking wheat germ amount, inoculum and fermentation time as independent variables and sensory evaluation score of wheat germ yogurt as dependent variable. The production technology of wheat germ yogurt was optimized by response surface methodology. A quadratic polynomial regression equation was developed by Design-Expert 7.1.1 software. The optimal fermentation technology was obtained as follows: wheat germ 7.2％, inoculum 8.8％ and fermentation time 5h. Under optimal conditions, the wheat germ yogurt was homogeneous and smooth with appropriate sweetness and sourness.%以小麦胚添加量、接种量和发酵时间3因素为自变量,麦胚酸奶感官评分为因变量,按中心组合设计法中的Box-Behnken法设计试验,考察各因素交互作用对麦胚酸奶感官质量的影响,采用响应面分析法对小麦胚酸奶工艺进行优化.采用Design-Expert 7.1.1软件进行模拟得到二次多项式回归方程预测模型,确定小麦胚酸奶的最佳工艺条件为:小麦胚添加量7.2%,菌种添加量8.8%,发酵时间5h.在此条件下,酿制的小麦胚酸奶组织均匀、口感细腻、酸甜适度.
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