响应面法优化低糖益生菌乳清发酵饮料的研究  

Optimization of whey beverage with low sugar fermented by probiotics using response surface method

作　　者：马玲[1] 徐静[2] 焦慧娟[3] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801 [2]山西农业大学农学院,山西太谷030801 [3]山西农业大学生命科学学院,山西太谷030801

出　　处：《中国乳品工业》2011年第9期53-56,共4页China Dairy Industry

基　　金：山西农业大学科技创新基金(NO.2008001)

摘　　要：在单因素试验的基础上结合响应面分析法,对影响益生菌乳清发酵饮料感官品质和pH值的蛋白糖质量分数、益生菌质量分数和后发酵时间的因素进行了研究,通过SAS软件分析建立了回归模型并进行了方差分析,最后优化得到最佳的工艺参数为:蛋白糖质量分数0.175%,益生菌质量分数3.852%,后发酵时间3.275 h,在此条件下得到的益生菌乳清发酵饮料的实际感官评分为97.68,pH值为4.96,二者与理论预测值差异均不显著。In this paper,the concentration of proteoglycan ,contents of probiotics and late fermented time,which affect the whey beverage sensory quality and pH were determined by one-factor and response surface method,the effects of various factors were estimated through variance analysis and response surface analysis.The results showed that optimum concentration of proteoglycan , contents of probiotics and late fermented time were 0.175%,3.852%,3.275 h,respectively.Under these conditions,the real sensory evaluation and pH of whey beverage fermented by probiotics were 97.68 and 4.96,the two both had no significance with the predictive levels.

关 键 词：乳清饮料 益生菌 后发酵 数学模型 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]