响应面法优化富含L-乳酸小米发酵饮料的工艺研究

Optimization of Fermented Millet Beverage Rich in L-lactic Acid by Response Surface Methodology

以小米为原料,采用打浆、糖化、液化、发酵等工艺制备富含L-乳酸的小米发酵饮料。研究发酵剂接种量、大豆分离蛋白添加量、发酵温度、发酵时间等因素对L-乳酸含量及感官评分的影响,采用响应面法优化工艺参数,确定最佳的工艺参数为发酵温度36.6℃,发酵剂接种量3.15%,氮源添加量2.86%,发酵时间7.76 h。由此得到L-乳酸含量为10.53 mg/mL,感官评分为88.3分。

In this paper,millet was used as raw material to prepare millet fermented beverage by pulping,saccharification,liquefaction and fermentation.Using L-lactic acid content and sensory score as indicators,the effects of factors such as inoculant dosage,soy protein isolate,fermentation temperature and fermentation time on milled fermented beverage were studied.The response surface method was used to optimize the process parameters to determine the best process.The parameters were:fermentation temperature 36.6℃,inoculant dosage 3.15%,nitrogen source addition 2.86%,and fermentation time of 7.76 h.Thus,the L-lactic acid content was 10.53 mg/mL,and the sensory score was 88.3.