冬瓜酸乳饮料生产工艺优化研究

Study on the Optimization of Production Technology of Wax Melon Sour Milk Beverage

以新鲜冬瓜和鲜牛乳为试验材料,采用单因素试验与响应面试验筛选冬瓜酸乳饮料最佳配比及最优发酵条件。结果表明,冬瓜酸乳饮料最优工艺配方为冬瓜汁添加量10.52%、白砂糖添加量5.72%、复合稳定剂添加量1.33%;制备冬瓜酸乳饮料的最优发酵条件为发酵剂添加量(即发酵菌株或接种量)5.12%、发酵温度41.25℃、发酵时间5.5 h。

Using fresh wax gourd and fresh milk as experimental materials,single factor test and response surface test were used to screen the optimal ratio of wax gourd sour milk beverage and the optimal fermentation conditions.The results demonstrated that the optimal process formula of wax gourd sour milk beverage was 10.52%,granulated sugar was 5.72%,and compound stabilizer was 1.33%.The optimal fermentation conditions were 5.12%of the amount of fermentation agent,41.25℃of fermentation temperature and 5.5 h of fermentation time.