塔里木大学学报2023，Vol.35Issue(4)：47-59,13.DOI:10.3969/j.issn.1009-0568.2023.04.007
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 beverage by response surface methodology
摘要
Abstract
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.关键词
黑米/坚果/乳饮料/响应面优化/保质期Key words
black rice/nuts/milk beverage/response surface optimization/shelf life分类
轻工纺织引用本文复制引用
王贝贝,冯瑶瑶,牛希跃,刘静,许倩,管欣怡,李雨鑫..响应面法优化黑米坚果复合发酵乳饮料的工艺[J].塔里木大学学报,2023,35(4):47-59,13.基金项目
第一师阿拉尔市科技计划项目"新型功能性乳酸菌发酵乳制品的研制"(2022GJJ03) （2022GJJ03）
新疆生产建设兵团财政科技计划项目"南疆乳制品创新中心"(2022BB001) （2022BB001）
