响应面法优化灵芝孢子粉糙米酵素复合乳饮料的制备工艺  

Optimization of Preparation Process of Ganoderma Lucidum Spore Powder and Brown Rice Enzyme Compound Milk Beverage by Response Surface Method

作　　者：于靖辉 董恺论 王俊玲[1] 杨闯[1] Yu Jinghui;Dong Kailun;Wang Junling;Yang Chuang(Jilin Agriculture Science and Technology University, Jilin 132101, China)

机构地区：[1]吉林农业科技学院,吉林吉林132101

出　　处：《黑龙江科学》2020年第18期20-21,24,共3页Heilongjiang Science

基　　金：吉林农业科技学院青年基金项目(吉农院合字第[校20190492]号);省级大学生科技创新创业训练计划项目(吉农院合字[2019]第041号)。

摘　　要：以灵芝孢子粉、糙米酵素和纯牛奶为主要原料,通过单因素试验,响应面优化确定了灵芝孢子粉糙米酵素复合乳饮料制备的最佳工艺。结果表明,以4%糙米酵素、0.3%灵芝孢子粉、41%纯牛奶、7%白砂糖为主要配比制备成的乳饮料味道最佳,感官评分可达94分,其色泽均匀,奶香、米香、醇香明显,口感丝滑,甜度适中,无分层,无沉淀,具有独特风味。Through taking Ganoderma lucidum spore powder,brown rice enzyme and pure milk as the main raw materials,the single-factor test and response surface optimization determine the best process for the preparation of Ganoderma lucidum spore powder brown rice enzyme compound milk beverage.The results show that the milk beverage prepared with 4%brown rice enzyme,0.3%ganoderma spore powder,41%pure milk,7%white granulated sugar as the main proportion has the best taste,the sensory score can reach 94 points,and it has even color,milky,puffed rice,mellow,silky,moderately sweet,without stratification and precipitation,with unique flavor.

关 键 词：灵芝孢子粉 糙米酵素 乳饮料 响应面 

分 类 号：TQ281[化学工程—有机化工]