模糊数学评价结合响应面法优化红枣核桃发酵乳饮料工艺  

Optimization of jujube walnut fermented milk beverage process by fuzzy mathematics combined with response surface methodology

作　　者：王晓婧 王萌 Wang Xiaojing;Wang Meng(Shanxi Technology and Business College,Taiyuan,Shanxi 030006)

机构地区：[1]山西工商学院,山西太原030006

出　　处：《粮食科技与经济》2023年第2期97-101,108,共6页Food Science And Technology And Economy

基　　金：山西省高等学校科技创新项目(2020L0737)。

摘　　要：以壶瓶枣、核桃为原料,以感官评分为指标,通过模糊数学评价法,使用单因素试验和响应面优化试验对壶瓶枣核桃发酵乳饮料的工艺条件进行优化,并对壶瓶枣核桃发酵乳饮料发酵前后的酸度、乳酸菌总数进行测定分析。结果表明,选用保加利亚乳杆菌进行发酵效果较好;壶瓶枣核桃发酵乳饮料的最佳工艺组合为壶瓶枣汁添加量32%,核桃汁添加量10%,奶粉添加量4.5%,发酵时间34 h,该条件下壶瓶枣核桃发酵乳饮料的感官评分达到85.49分,酸度达到4.21°T,乳酸菌总数达到3.8×10^(7)CFU/mL。With jujube and walnut as raw materials,and the sensory score as index,the technological conditions of jujube walnut fermented milk beverage were optimized by fuzzy mathematical evaluation method,single factor test,and response surface optimization test,and the acidity and total number of lactic acid bacteria before and after fermentation of jujube walnut fermented milk beverage were measured and analyzed.The results showed that Lactobacillus bulgaricus for fermentation was more effective.The optimal technological formula of jujube walnut fermented milk beverage was as follows:jujube juice added 32%,walnut juice added 10%,milk powder added 4.5%,and the fermentation time was 34 h.Under these conditions,the sensory score of jujube walnut fermented milk beverage reached 85.49 points,and the acidity reached 4.21°T.The total number of lactic acid bacteria reached 3.8×10^(7)CFU/mL.

关 键 词：壶瓶枣 核桃 响应面 模糊数学 乳酸菌 发酵乳饮料 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]