牛蒡乳酸菌饮料工艺响应面法优化  

Process Optimization of Burdock Lactobacillus Beverage by Response Surface Methodology

作　　者：贺菊萍[1] 韩彩云[1] 

机构地区：[1]徐州工程学院,江苏徐州221111

出　　处：《徐州工程学院学报（自然科学版）》2013年第3期53-59,共7页Journal of Xuzhou Institute of Technology(Natural Sciences Edition)

基　　金：国家863项目(2007AA100404);徐州工程学院培育项目(XKY2010115);江苏省大学生实践创新训练项目SCX2012036;江苏省高校自然科学基金(13KJD550004)

摘　　要：研究牛蒡低聚糖在MRS培养基上对乳酸菌的生长促进作用,探讨牛蒡乳酸菌饮料原料配方以及生产中的培养时间、后熟时间、稳定剂的添加等因素对产品存活菌量质地风味的影响.通过单因素实验、响应面分析等确定的乳酸菌饮料最佳加工参数为:牛蒡低聚糖质量分数0.80%,糖质量分数7.69%,奶粉质量分数7.63%,培养时间10h,后熟时间12h,稳定剂质量分数0.25%.The prebiotic effect of burdock oligosaccharides and the optimization of burdock lactobacil- lus beverage was studied in this paper. Burdock oligosaccharides showed prebiotic effect both in Man-Rog osa-Sharp （MRS） medium and milk. Through single factor experiments and surface response analysis, the optimized conditions for lactobacillus beverage fermented were determined as follows, burdock oligosaccha ride content 0. 80%, powdered milk content 7.63%, sugar 7.69%, training time 1Oh, ripening time12h, stabilizers content 25%.

关 键 词：牛蒡 乳酸菌饮料 工艺优化 响应面法 稳定性 

分 类 号：TS255.11[轻工技术与工程—农产品加工及贮藏工程]