摘要
以黑米和红枣为主要原料,预处理后添加蔗糖、脱脂乳粉,通过乳酸菌发酵制成含有活菌的发酵饮品。在单因素试验的基础上,通过4因素3水平的响应面分析法,发酵饮料的配方进行优化。结果表明:响应面法优化的黑米红枣发酵饮料最佳配方为黑米汁红枣汁体积比3∶2、蔗糖添加量5%、乳酸菌接种量(保加利亚乳杆菌∶嗜热链球菌体积比3∶2)3%、脱脂乳粉添加量3%。该条件下制得的产品感官评价得分为89.60分,色泽、口感和质地均较理想。
With black rice and jujube as the main materials,sucrose and skim milk powder were added after pretreatment,and the fermented beverage containing live bacteria were made by lactic acid bacteria fermentation.On the basis of single factor experiment,the formula of fermented beverage was optimized by four-factor and three-level response surface analysis method.The results showed that the best formula of fermented beverage was as follows:volume ratio of black rice and red jujube juice mixed 3∶2,sucrose additive dosage 5 %,lactic acid bacteria additive dosage 3 %(volume ratio of lactobacillus bulgaricus to thermotropic streptococcus 3∶2),and skim milk powder additive dosage 3 %.Under these conditions,the sensory evaluation score of the product was 89.60,and the color,taste and texture of the product were satisfactory.
作者
谢小瑜
XIE Xiao-yu(Liuzhou Vocational & Technical College,Liuzhou 545006,Guangxi,China)
出处
《粮食与油脂》
北大核心
2019年第8期61-65,共5页
Cereals & Oils
基金
广西高校科学技术研究项目“发酵型大米饮料的生产工艺研究”(LX2014524)
关键词
响应面分析
黑米
红枣
发酵饮料
response surface methodology
black rice
jujube
fermented beverage
