黑米发酵乳饮料配方的响应面法优化.pdfVIP

2016 年第 29 卷第 5 期 粮食与油脂 47 黑米发酵乳饮料配方的响应面法优化 1 ，2 3 卞　春 ，季澜洋 （1. 哈尔滨学院工学院，　黑龙江哈尔滨　150086 ； 2. 哈尔滨工业大学食品学院，　黑龙江哈尔滨　150090 ； 3. 黑龙江省粮油卫生检验监测站，　黑龙江哈尔滨　150001 ） 摘　要：以新鲜黑米和脱脂乳粉为主要原料，黑米经糊化、液化后添加脱脂乳粉、白砂糖和果胶， 经乳酸菌发酵后制得含有活菌的乳饮料。在单因素试验的基础上，利用Design–Expert 软件进行 三因素三水平的Box–Behnken 试验设计，并对黑米发酵乳饮料的配方进行优化分析。通过响应 面法分析确定黑米发酵乳饮料的最佳配方为脱脂乳粉5.39 g/100mL、白砂糖8.16 g/100mL、果胶 3.88 mL/100mL 。在此条件下，制备的黑米发酵乳饮料的口感、色泽和质地良好。 关键词：黑米；发酵乳饮料；响应曲面 Optimization of formula of black rice fermented milk beverages by response surface methodology BIAN Chun1 ，2 ，JI Lan-yang3 （1. School of Technology ，Harbin University ，Harbin 150086 ，Heilongjiang ，China ； 2. School of Food Science and Engineering ，Harbin Institute of Technology ，Harbin 150090 ， Heilongjiang ，China ； 3. Hygienic Inspection and Monitor Station for Cereals and Oils of Heilongjiang Province ，Harbin 150001， Heilongjiang ，China ） Abstract ：With black rice and skimmed milk powder as the main materials ，the black rice was gelatinized and liquefied ，and then mixed with skimmed milk powder ，sugar and pectin. After fermented by the lactic acid bacteria ，the milk beverages with living bacteria was made. The formula of black rice fermented milk beverages was optimized by Box–Behnken design based on single factor experiment. The optimal values of the above parameters were obtained as followed ：skimmed milk powder content was 5.39 g/100mL ，sugar content was 8.16 g/100mL and pectin content was 3.88 mL/100mL. Under these optimal conditions ，the black rice fermented milk beverages with superior quality was o