响应面法优化枸杞发酵饮料的工艺研究  

Research on the Process of Optimizing Chinese Wolfberry Fermented Beverages by Response Surface Method

作　　者：田欢 张坤 辛春冲 申雪 TIAN Huan;ZHANG Kun;XIN Chunchong;SHEN Xue(School of Food Science and Engineering,Xinjiang Institute of Technology,Aksu,Xinjiang 843000,China;Xinjiang Black Fungus Engineering Technology Research Center,Aksu,Xinjiang 843000,China)

机构地区：[1]新疆理工学院食品科学与工程学院,新疆阿克苏843000 [2]新疆黑木耳工程技术研究中心,新疆阿克苏843000

出　　处：《农产品加工》2025年第4期20-25,共6页Farm Products Processing

基　　金：新疆理工学院校级一般科研项目(ZY202204);新疆理工学院校级重点科研项目(ZZ202203)。

摘　　要：以枸杞为原材料,研究枸杞发酵饮料的最佳工艺条件;将感官评分作为评价指标,经过单因素试验及响应面优化试验确定最佳工艺条件。最佳条件为料液比1∶20,初始pH值4.0,发酵温度24℃,酵母菌接种量0.03%。经此工艺条件制作后的枸杞发酵饮料口感最佳,感官评分为90.1分。枸杞发酵饮料具有良好风味,测定各项指标分别为总糖质量浓度65.23 g/L,总酸质量浓度4.37 g/L,酒精度0.5%Vol。Taking Chinese wolfberry as the main raw material,the optimal process conditions of mildly fermented Chinese wolfberry beverages were studied,and the sensory score was used as the evaluation index,and the optimal process conditions were determined through univariate and response surface optimization tests.The optimal conditions were as follows:material-liquid ratio 1∶20,pH 4.0,fermentation temperature 24℃,yeast addition 0.03%.Chinese wolfberry fermented drinks made by this process had the best taste,with a sensory score of 90.1 points.Chinese wolfberry fermented drinks had a good flavor.The total sugars were 65.23 g/L,the total acid was 4.37 g/L,and the alcohol content was 0.5%Vol.

关 键 词：响应面法 枸杞 发酵 饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]