响应面法优化黑米坚果复合发酵乳饮料的工艺

Process optimization of black rice nut compound fermented milk beverageby response surface methodology

本试验以黑米、核桃、巴旦木、牛奶为原料,经过乳酸菌发酵、巴氏杀菌,研制出具有黑米坚果营养价值的灭菌型发酵乳饮料。以感官评定为指标进行单因素试验和正交试验来确定其发酵条件,采用响应面法优化最佳工艺配方,并检测不同储藏温度下饮料感官和菌落总数的变化,对其保质期进行预测。结果表明,最优发酵条件为温度42℃、时间9 h、乳酸菌接种量0.1%、原液添加量30%;最佳工艺配方为发酵液47.80%、水52.20%、蔗糖5.20%、复合稳定剂0.60%;经巴氏杀菌后该饮料在4℃下保质期为62 d。按照此方法可研制出具有淡淡黑米坚果香味和发酵乳风味,酸甜适中、口感细腻的黑米坚果复合发酵乳饮料。

In this test,useing black rice,walnuts,almonds,and milk as raw materials,a sterilized fermented milk beverage with the nutritional value of black rice nuts was developed after lactic acid bacteria fermentation and pasteurization.Univariate and orthogonal tests were carried out to determine the fermentation conditions with sensory evaluation as the index.The optimal process formula was optimized by response surface method,and the changes in sensory and the total number of colonies of the beverage at different storage temperatures were detected to predict its shelf life.The results showed that the optimal fermentation conditions were fermentation temperature 42℃,fermentation time 9 h,lactic acid bacteria inoculation 0.1%,stock solution addition 30%.The best process formula was fermentation broth 47.80%,water 52.20%,sucrose 5.20%,compound stabilizer 0.60%.After pasteurization,the shelf life of the drink at 4℃was 62 days.According to this method,a black rice nut compound fermented milk beverage with light black rice nut aroma and fermented milk flavor,moderate sweetness and sourness,and delicate taste can be developed.