响应面法优化自选乳酸菌发酵核桃乳饮料的工艺条件  

Optimization of Fermentation Conditions ofWalnut Milk Beverage by Self-selected Lactic Acid Bacteria Using Response Surface Methodology

作　　者：李栋[1] 宋佳宝 牟德华[1] LI Dong;SONG Jia-bao;MOU De-hua(College of Food and Biology,Hebei University of Science and Technology,Shijiazhuang 050018,Hebei,China)

机构地区：[1]河北科技大学食品与生物学院,河北石家庄050018

出　　处：《食品研究与开发》2022年第2期71-75,共5页Food Research and Development

基　　金：河北省技术创新引导计划项目(18827144D);河北省重点研发计划项目(19227128D);河北省乳制品产业技术研究院绩效后补助项目(205676108H)。

摘　　要：采用自选植物乳杆菌亚种KDLLL1-1和意大利肠球菌KDLLJ3-1发酵核桃乳饮料。以核桃乳饮料酸度为指标,在单因素试验基础上,采用响应面法优化两种乳酸菌发酵核桃乳饮料的最佳工艺。结果显示,发酵核桃乳的最佳工艺条件为乳清粉添加量30 g/L、乳酸菌接种量11%、37℃发酵10 h,发酵核桃乳饮料酸度为36.53°T,感官评分84,呈乳白色,核桃乳发酵香气突出,口感细腻,酸甜适度。A self-selected Lactobacillus plantarum subsp.KDLLL1-1 and Enterococcus isolate(Italy)KDLLJ3-1 were used to develop a fermented walnut milk beverage based on single-factor experiments.Taking the beverage acidity as the indicator,the response surface methodology was used to optimize the process of fermented walnut milk beverage by two lactic acid bacteria.The results showed that the optimal process conditions for fermented walnut milk were 30 g/L whey powder,11%lactic acid bacteria inoculation,and fermentation at 37℃for 10 h.The acid degree of the fermented walnut beverage milk was 36.53°T,with a sensory score of 84.The end-product was milky white,with outstanding fermented walnut milk aroma,delicate taste,and moderate sweetness and sourness.

关 键 词：乳酸菌 核桃乳 饮料 发酵条件 响应面法 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]