响应面试验优化红枣乳酸发酵饮料工艺  

Optimization of Lactic Acid Fermented Jujube Beverage Technology by Response Surface Methodology

作　　者：张春岭[1] 刘慧[1] 刘杰超[1] 陈大磊[1] 焦中高[1] ZHANG Chun-ling;LIU Hui;LIU Jie-chao;CHEN Da-lei;JIAO Zhong-gao(Zhengzhou Fruit Research Institute,Chinese Academy of Agricultural Sciences,Zhengzhou 450009,China)

机构地区：[1]中国农业科学院郑州果树研究所,郑州450009

出　　处：《中国食物与营养》2019年第1期39-42,57,共5页Food and Nutrition in China

基　　金：中国农业科学院科技创新工程专项经费项目(项目编号:CAAS-ASTIP-2018-ZFRI)

摘　　要：为获得红枣乳酸发酵饮料的最佳工艺条件,以乳酸发酵饮料中的总酸含量为考察指标,在单因素试验的基础上,应用Box-Behnken试验设计和响应面分析法对红枣乳酸发酵工艺进行优化,并对乳酸发酵前后的活性物质含量进行了比较。结果表明:各因素对红枣乳酸发酵饮料中总酸含量的影响大小依次为接种量、发酵温度、发酵时间,最佳工艺条件为发酵温度43℃、发酵时间24h、接种量10%,在此条件下,活性成分得到了很好地保留,制备得到的红枣乳酸发酵饮料中的总酸含量可达0.897g/100g,得到的回归模型对试验拟合较好。To optimize the technology of lactic acid fermented jujube beverage,the optimum preparation conditions was obtained by using Box-Behnken experimental design and response surface methodology on the basis of single factor experiment,the content of active compounds before and after lactic acid fermentation were compared.Results indicated that inoculation amount followed by fermentation temperature and fermentation time exerted significant effect on the content of total acid in lactic acid fermented jujube beverage.The optimum preparation conditions were fermentation temperature 43℃,fermentation time 24h,inoculation amount 10%.Under these conditions,the active compounds were preserved well,the content of total acid in lactic acid fermented jujube beverage was 0.897 g/100g as experimental value,which agreed well with the predicted value according to the regression model.

关 键 词：红枣 乳酸发酵 总酸 优化 响应面 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]