响应面法优化胡萝卜苹果乳清发酵饮料工艺  

Optimization of technology of the carrot-apple-whey fermented beverage using response surface methodology

作　　者：李良[1] 王帅[1] 程建军[1] 冯宪民[1] 杨文鑫[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2014年第8期267-271,共5页Science and Technology of Food Industry

基　　金：黑龙江省教育厅面上项目(12531022)

摘　　要：实验以胡萝卜、苹果、乳清发酵液为原料,研究乳清发酵饮料制备的工艺条件。采用响应面法对胡萝卜苹果乳清发酵饮料生产的工艺条件进行优化。结果表明,最佳工艺条件为白砂糖6.7%,胡萝卜苹果汁比例2.2∶1(果汁占总量的50%),乳清发酵液添加量38%。最终得到稳定性较好的混合果蔬乳清发酵饮料,感官评价得分为92.5,产品酸甜适中,口感良好,营养丰富,具有浓郁的胡萝卜苹果混合的清香味。This experiment took the carrot,apple,whey fermented liquid as raw materials to study the process conditions of whey beverages preparation. Using response surface optimization method,the fermentation process of carrot-apple-whey fermented beverage fermented process were studied. Results showed that the best process conditions was sugar 6.7%,carrot apple juice percentage 2.2∶1（juice accounted for 50% of the total）,whey fermented liquid 38%. The product was a kind of stability good mixed fruit and vegetable of fermented beverage,sensory evaluation score of 92.5,had rich nutrition,sweet,with full-bodied apple carrot mixture of incense smell.

关 键 词：响应面法 乳清饮料 发酵 胡萝卜 苹果 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]