响应面法优化发酵型红豆薏米乳饮料的工艺

Study on optimization of fermented red beans and coix seed-milk beverage by response surface methodology

以红豆、薏米与酸奶等为原料生产新型的发酵型乳饮料,研究了酸奶、红豆薏米汁、白糖、柠檬酸的添加量对发酵型红豆薏米乳饮料的感官评分的影响,确定稳定剂羧甲基纤维素(CMC)的添加量。并在单因素实验的基础上,以感官评分为响应值,进行响应面优化试验,确定了发酵型红豆薏米乳饮料的最佳配方:酸奶27.01%,红豆薏米汁44.40%,白糖10.65%,柠檬酸0.06%,羧甲基纤维素0.5%。所制得发酵型红豆薏米乳饮料酸甜可口,风味宜人,细腻爽滑。

In the present study, the effect of the addition amount of yogurt, liquid red bean and coix seed, white sugar, citric acid on sensory score of fermented red bean and coix seed-milk beverage was investigated to determine the optimal dosage of SDS. Based on single factor ex- periment, response surface methodology was used to optimize the formulation of red beans and coix seed-milk beverage using sensory score as the response value. The optimum formulation of the fermented red beans and coix seed-milk beverage was： yogurt 27.01%, liquid red bean and coix seed 44.40%, white sugar 10.65%, citric acid 0.06%, CMC 0.5%. The fermented red beans and coix seed-milk beverage tasted good with palatable sweet and sour, pleasant flavor and delicate and smooth textures.