以浑浊稳定性为指标优化黑米玉米枸杞复合发酵饮料的稳定性  

Stability Optimization of Compound Fermented Beverage of Black Rice,Maize and Chinese Wolfberry with Turbid Stability Evaluation

作　　者：刘潇潇[1,2] 李超[1,2] 吴敏[1,2] 赵天琦[1,2] 

机构地区：[1]徐州工程学院食品工程学院,徐州221000 [2]江苏省食品资源开发与质量安全重点建设试验室,徐州221000

出　　处：《食品工业》2014年第2期46-49,共4页The Food Industry

基　　金：国家科技富民强县专项行动计划项目(BN2012102);徐州工程学院大学生实践创新训练计划项目(XCX13110)

摘　　要：为了优化黑米玉米枸杞复合发酵饮料的稳定性,试验采用单因素试验和响应曲面法对其工艺进行了研究,建立并分析了各主要影响因子与浑浊稳定性关系的数学模型。单因素试验结果表明,卡拉胶添加质量分数和黄原胶添加质量分数对浑浊稳定性影响影响明显、单甘脂添加质量分数影响不明显。通过RSM响应曲面法的进一步分析显示,回归方程p值<0.01,R2Adj为0.918 9和Adeq.Precision(信噪比)为11.963,说明所建模型与试验值的拟合度很好。黑米玉米枸杞复合发酵饮料的稳定性工艺参数为卡拉胶添加质量分数0.206%、黄原胶添加质量分数0.208%和单甘脂添加质量分数0.205%;经试验验证,在此条件下浑浊稳定性为0.993,与理论计算值0.988基本一致。To optimize the stability of compound fermented beverage of black rice, maize and Chinese wolfberry, experiment design employed single factor experiments and response surface methodology （RSM）. A mathematical model was developed and analyzed to describe the relationships between the main factors and the response of the turbid stability. The results of the single factor experiments showed that the influence of carrageenan and Xanthan gum amount on turbid stability was significant; monostearin amount on turbid stability was insignificant. The results of the response surface methodology showed that the p value was lower than 0.01, 2Adj were 0.918 9 and Adeq. Precision was 11.963 from the regression model. It indicated that the model was adequate to describe the experimental value. Based on the canonical analysis, the optimum conditions were obtained as follows： the amount of carrageenan 0.206%, the amount of xanthan gum 0.208% and the amount of glycerel monostearte 0.205%. Under the optimized conditions, it can be included that the best turbid stability is 0.993, which was close to the estimated value 0.988 attained by regression model.

关 键 词：黑米 玉米 枸杞 复合发酵饮料 浑浊稳定性 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]