黑米发酵乳饮料配方的响应面法优化

Optimization of formula of black rice fermented milk beverages by response surface methodology

以新鲜黑米和脱脂乳粉为主要原料,黑米经糊化、液化后添加脱脂乳粉、白砂糖和果胶,经乳酸菌发酵后制得含有活菌的乳饮料。在单因素试验的基础上,利用Design–Expert软件进行三因素三水平的Box–Behnken试验设计,并对黑米发酵乳饮料的配方进行优化分析。通过响应面法分析确定黑米发酵乳饮料的最佳配方为脱脂乳粉5.39 g/100m L、白砂糖8.16 g/100m L、果胶3.88 m L/100m L。在此条件下,制备的黑米发酵乳饮料的口感、色泽和质地良好。

With black rice and skimmed milk powder as the main materials,the black rice was gelatinized and liquefied,and then mixed with skimmed milk powder,sugar and pectin. After fermented by the lactic acid bacteria,the milk beverages with living bacteria was made. The formula of black rice fermented milk beverages was optimized by Box–Behnken design based on single factor experiment. The optimal values of the above parameters were obtained as followed：skimmed milk powder content was 5.39 g/100 m L,sugar content was 8.16 g/100 m L and pectin content was 3.88 m L/100 m L. Under these optimal conditions,the black rice fermented milk beverages with superior quality was obtained.