干酪乳杆菌、瑞士乳杆菌发酵乳清饮料的研究  

Optimization of Whey Beverage Fermented by Lactobacillus casci and Laclobecillus helueticus 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：《食品研究与开发》2012年第12期82-85,共4页Food Research and Development

基　　金：山西农业大学科技创新基金(No.2008001)

摘　　要：利用干酪乳杆菌和瑞士乳杆菌作为发酵剂菌种发酵乳清,制作发酵乳清饮料。以益生菌添加量、发酵温度和发酵时间为因素,以感官评分和滴定酸度值为响应值,各自建立了回归模型,并对感官评分响应值进行了方差分析,典型分析结合岭脊分析得出益生菌乳清发酵饮料的最佳工艺条件:益生菌添加量3.834%,发酵温度38.10℃,发酵时间5.07 h,在此条件下得到较高的感官评分。In this paper,the contents of probiotics,fermented temperature and fermented time which affected the whey beverage sensory quality and acidity 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 contents of probiotics,fermented temperature and fermented time were 3.834 %,38.10 ℃,5.07 h,respectively.Under above conditions,whey beverage getting the higher sensory evaluation.

关 键 词：乳清饮料 益生菌 数学模型 响应面法 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]