响应面法优化薏苡仁山药复合发酵乳饮料生产工艺  

Response surface method was used to optimize the production process of coix seed yam complex fermented milk beverage

作　　者：王志亮 史少奇 韩昊林 贾士芳[1] Wang Zhiliang;Shi Shaoqi;Han Haolin;Jia Shifang(School of Chemical Engineering and Technology,Taiyuan University of Science and Technology,Taiyuan,Shanxi 030024)

机构地区：[1]太原科技大学化学工程与技术学院,山西太原030024

出　　处：《粮食科技与经济》2025年第1期105-110,共6页Food Science And Technology And Economy

基　　金：山西省高等学校大学生创新创业训练计划项目(20240778)。

摘　　要：为研制一款新型谷物复合发酵乳饮料,以薏苡仁、山药为主要原料,选用嗜酸乳杆菌和保加利亚乳杆菌为发酵菌种,制备复合发酵乳饮料。通过单因素与响应面优化实验,确定了最佳工艺条件。薏苡仁浆添加量41%、山药浆添加量18%、发酵剂添加量1.8%,同时添加10%奶粉、0.5%白砂糖,发酵12 h。在此条件下,产品的感官得分达到了91.10分,酸度达到75.5°T,乳酸菌数量为5.15×109 CFU/mL,具体表现为口感细腻,酸甜适口,具有薏苡仁和山药发酵后的特有香味。此研究为发酵乳饮料的开发提供了参考价值与研究思路。In order to develop a new type of cereal complex fermented milk drink,coix seed and yam were used as main raw materials,lactobacillus acidophilus and lactobacillus bulgaricus were used as fermentation strains to prepare the complex fermented milk drink.The optimum process conditions of composite fermented milk beverage were determined by single factor and response surface optimization experiment.Coix seed pulp added with 41%,yam pulp added with 18%,starter culture added with 1.8%,supplemented with 10%milk powder,0.5%sugar,fermentation for 12 h.Under such conditions,the sensory score of the product reached 91.10 points,the acidity reached 75.5°T,and the number of lactic acid bacteria was 5.15×109 CFU/mL,which was reflected in the delicate taste,sweet and sour taste,and the unique aroma of coix seed and yam fermentation.This study provides value and research ideas for the development of fermented milk beverage.

关 键 词：薏苡仁 山药 发酵乳饮料 响应面优化 感官评价 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]