模糊数学结合响应面法优化复合海藻多糖乳酸菌饮料工艺研究

Optimization of Lactic Acid Bacteria Beverage with Compound Seaweed Polysaccharide by Fuzzy Mathematics Combined with Response Surface Methodology

为提高海藻资源的精深加工和综合利用,以复合海藻(紫菜、孔石莼、海带)提取液为主要原料,采用复合菌种(保加利亚乳杆菌、嗜热链球菌、植物乳杆菌)发酵研制富含海藻多糖的乳酸菌饮料,采用模糊数学法进行产品的感官评价,采用响应面法进行产品工艺优化.复合海藻多糖乳酸菌饮料发酵的最佳工艺条件为:复合菌质量浓度0.9 mg/100 mL,乳清粉质量分数为4%,发酵时间20 h,木糖醇质量分数为4%.本试验采用模糊数学和响应面结合法用于优化复合海藻多糖乳酸菌饮料的工艺,在此条件下生产的饮料酸甜适宜、口感柔和、清新细腻.

In order to improve the intensive processing and comprehensive utilization of seaweed resources.The extract of compound seaweed(Laver,Ulva perva,kelp)was used as the main raw material to produce lactic acid bacteria beverage rich in seaweed polysaccharide by fermentation of Lactobacillus bulgaricus,Streptococcus thermophilus and Lactobacillus plantarum.Fuzzy mathematics method was used to evaluate the sensory evaluation of the product,and response surface method was used to optimize the product process.The optimum fermentation conditions were as follows:0.9mg/100mL lactic acid bacteria,4%whey powder,fermentation time 20h,5%xylitol.In this study,fuzzy mathematics and response surface method were used to optimize the process of compound seaweed polysaccharide lactobacillus beverage.The beverage produced under these conditions is sweet and sour,soft in taste,fresh and delicate.