响应面法优化活性乳酸菌饮料乳化稳定剂配方  

Response surface method to optimize the prescription of emulsion stabilizer of the lactic acid fermented beverage

作　　者：王俊[1] 李安平[1] 黄卫文[1] 刘建军[1] 

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410004

出　　处：《中国酿造》2009年第3期121-123,共3页China Brewing

基　　金：科技部创新基金项目(O2EFN216701226)

摘　　要：在单因素实验基础上,利用响应面法对活性乳酸菌饮料乳化稳定剂配方进行优化。响应面分析结果表明,以0.31%耐酸性羧甲基纤维素钠、0.15%黄原胶及0.10%蔗糖酯和单甘酯1:1混合体作为复配乳化稳定剂时,活性乳酸菌饮料稳定性最好。在此条件下,响应值的最大预测值达96.94%。Based on single factor experiment, Response Surface Method was used to optimize the prescription of emulsification stabilizer for the beverage fermented by lactic acid. According to the results of Response Surface Method, when the composite emulsion stabilizer was composed of 0.31% the acid-resistance sodium carboxymethyl cellulose, 0.15% Xanthan gum and 0.10% the mixture of sucrose ester and monoglyceride （1：1）, the stability of the beverage fermented by lactic acid was the best. In this condition, the maximum predictive value of the response value reached 96.94, which equates with the measured value.

关 键 词：乳酸菌 饮料 稳定性 响应面法 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]