响应面法优化南瓜风味发酵乳酸菌饮料的研制  

Optimization of Pumpkin Flavor Fermented Lactobacillus Beverage by Response Surface Methodology

作　　者：金杰[1] 张锋[2] 孙蓓[1] 王秀杰[1] JIN Jie;ZHANG Feng;SUN Bei;WANG Xiu-jie(Jiangsu Xu Zhou college of medical vocation,Xuzhou 221116,China;Xu Zhou college of industrial technology,Xuzhou 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：《饮料工业》2024年第2期40-45,共6页Beverage Industry

摘　　要：为了研制出一款风味独特兼具营养的南瓜风味发酵酸乳饮料,本研究以自制南瓜发酵酸乳为原料,通过单因素实验和响应面试验设计,以感官评分为评价指标,确定了南瓜风味发酵乳酸菌饮料的最佳配方为:水料和酸奶体积比为4,柠檬酸添加量0.12%,糖添加量为8%。以《食品安全国家标准食品酸度的测定》(GB5009.239—2016)以及《含乳饮料》(GB/T21732—2008)为标准,测定南瓜风味发酵乳酸菌饮料的酸度为45°T,乳蛋白含量为0.71g/100g,乳酸菌活菌数为2.8×10^(6)CFU/g。以上所述,均符合国家标准。该南瓜风味发酵乳酸菌饮料口感较好,味道醇厚,有较多的乳酸菌含量,具有较好的市场开发前景。In order to develop a nutritious,healthy and unique flavored fermented Lactobacillus beverage,fermented yogurt of pumpkin was used as main raw material.In this study,through single factor experiments and response surface methodology,sensory scores were used as evaluation indicators.The best formula of Pumpkin Flavor fermented milk beverage was as follows:The ratio of water to yogurt was 4,citric acid was 0.12%,sugar was 8%.Based on GB5009.239—2016 determination of acidity of food and GB/T 21732—2008 milk beverage,the acidity of pumpkin flavor fermented milk beverage was 45°T.The milk protein content was 0.71g/100g and the viable count of lactic acid bacteria was 2.8×10^(6)CFU/g.All the above were in line with the national standards.The pumpkin flavor fermented milk beverage has good taste,mellow taste,more lactic acid bacteria content and high market development prospect.

关 键 词：南瓜 饮料 乳酸菌 响应面法 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程]