响应面法优化荷叶汁发酵乳饮料工艺研究  

Optimization of Processing Technology of Lotus Leaf Juice Fermented Milk Beverage by Response Surface Methodology

作　　者：金杰[1] 张锋[2] 孙蓓[1] 王秀杰[1] 赵功宝[1] JIN Jie;ZHANG Feng;SUN Bei;WANG Xiujie;ZHAO Gongbao(Jiangsu Xuzhou College of Medical Vocation,Xuzhou,Jiangsu 221116,China;Xuzhou Industrial Vocational and Technical College,Xuzhou,Jiangsu 221140,China)

机构地区：[1]江苏省徐州医药高等职业学校,江苏徐州221116 [2]徐州工业职业技术学院,江苏徐州221140

出　　处：《农产品加工》2023年第4期43-47,52,共6页Farm Products Processing

摘　　要：以乳粉和荷叶为原料,以感官评价为指标对乳酸菌饮料制作工艺进行优化并进行质量评价。通过单因素试验和响应曲面试验,确定了荷叶汁发酵乳饮料的最佳工艺条件为柠檬酸添加量0.04%,白砂糖添加量8%,酸奶与荷叶汁料液比1∶4,食盐添加量0.20%和黄原胶添加量0.15%。研制产品经检验主要指标均符合国家标准。Taking milk powder and lotus leaf as raw materials,the processing technology of lactic acid bacteria beverage was optimized and its quality was evaluated by sensory evaluation.Through single factor test and response surface test,the optimum technological conditions of lotus leaf juice fermented milk beverage were determined as follows:citric acid 0.04%,sugar 8%,yoghurt∶lotus leaf juice volume ratio 1∶4,0.20%salt and 0.15%xanthan gum were added.The main indexes of the developed products were all in conformity with the national standards.

关 键 词：酸奶 荷叶汁 发酵 饮料 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]