糯玉米发酵乳饮料发酵工艺条件的优化

Optimization of Fermenting Technological Conditions for Lactic Beverage Made from Fermented Glutinous Corn

用响应面法对糯玉米发酵乳饮料的发酵工艺条件进行了优化。先通过发酵剂添加量、发酵温度、发酵时间的单因素试验,确定了该实验的零水平,再使用二次正交旋转设计方法研究了综合因素对最终发酵度的影响。经过优化得到了最佳发酵参数:发酵剂添加量3%、发酵时间6.5 h、发酵温度42.5℃。

The response surface analysis（RSA） was used to optimize the technological conditions for fermentation of glutinous corn to make lactic beverage. At first, the zero level was determined through the independent variable experiments including fermentation activator addition, fermentation time and fermentation temperature, and then the effects of comprehensive factors on the final fermentation degree were researched by means of twice -orthogonal revolving design. The optimum fermentation parameters obtained were： fermentation activator 3% , fermentation time 6.5 h and fermentation temperature 42.5℃.