冬瓜酸乳饮料生产工艺优化研究  

Study on the Optimization of Production Technology of Wax Melon Sour Milk Beverage

作　　者：陈占伟 高映菊 陈广泉[2] 张兴旭[3] CHEN Zhanwei;GAO Yingju;CHEN Guangquan;ZHANG Xingxu(Agricultural and Rural Integrated Service Center,Xiangdao Town of Gaotai County,Gaotai Gansu 734300,China;College of Agriculture and Biotechnology,Hexi University,Zhangye Gansu 734000,China;College of Grassland Agriculture Science and Technology,Lanzhou University,Lanzhou Gansu 730030,China)

机构地区：[1]高台县巷道镇农业农村综合服务中心,甘肃高台734300 [2]河西学院农业与生物技术学院,甘肃张掖734000 [3]兰州大学草地农业科技学院,甘肃兰州730030

出　　处：《甘肃农业科技》2022年第3期64-70,共7页Gansu Agricultural Science and Technology

基　　金：甘肃省高等学校产业支撑计划项目(2021CYZC-43)。

摘　　要：以新鲜冬瓜和鲜牛乳为试验材料,采用单因素试验与响应面试验筛选冬瓜酸乳饮料最佳配比及最优发酵条件。结果表明,冬瓜酸乳饮料最优工艺配方为冬瓜汁添加量10.52%、白砂糖添加量5.72%、复合稳定剂添加量1.33%;制备冬瓜酸乳饮料的最优发酵条件为发酵剂添加量(即发酵菌株或接种量)5.12%、发酵温度41.25℃、发酵时间5.5 h。Using fresh wax gourd and fresh milk as experimental materials,single factor test and response surface test were used to screen the optimal ratio of wax gourd sour milk beverage and the optimal fermentation conditions.The results demonstrated that the optimal process formula of wax gourd sour milk beverage was 10.52%,granulated sugar was 5.72%,and compound stabilizer was 1.33%.The optimal fermentation conditions were 5.12%of the amount of fermentation agent,41.25℃of fermentation temperature and 5.5 h of fermentation time.

关 键 词：冬瓜酸乳饮料 单因素法 响应曲面法 工艺优化 

分 类 号：S642.3[农业科学—蔬菜学]