文献类型：期刊文献

中文题名：响应面法优选黄精发酵功能饮料的工艺和配方

英文题名：Optimization of technology and formula of fermented Polygonatum kingianum functional beverage by response surface method

作者：李安 袁小卓 孙亚茹 田昌义 吴德智

第一作者：李安

机构：[1]贵州理工学院创新创业中心

第一机构：贵州理工学院创新创业中心

年份：2017

卷号：36

期号：6

起止页码：187-192

中文期刊名：中国酿造

外文期刊名：China Brewing

收录：CSTPCD;;北大核心:【北大核心2014】；

基金：国家大学生创新创业项目(201614440047);贵阳市科技局"创客空间"项目(筑科合同[20151001]2-7号)

语种：中文

中文关键词：黄精;发酵饮料;工艺;配方;Box-Behnken试验

外文关键词：Rhizoma polygonatum; fermented beverage; technology; formula; Box-Behnken experiments

摘要：以滇黄精为主要原料,研制具有营养价值以及保健功能的黄精发酵功能饮料。以感官评分为评价指标,通过单因素试验和Box-Behnken响应面法分别对发酵工艺及饮料的配方及进行优化。结果表明,黄精发酵功能饮料的最佳的发酵制备工艺为发酵温度42℃,发酵时间17 h,液料比14∶1(mL∶g),保加利亚乳杆菌(Lactobacillus bugaicus)∶嗜热链球菌(Streptococcus thermophilus)配比1∶1,接种量5.0%,黄精发酵浆感官评分为93.27分;黄精发酵功能饮料配方为黄精发酵浆15%、柠檬酸0.7%、白砂糖10%、复合稳定剂0.6%。在此最佳条件下,黄精发酵功能饮料的感官评分为90.21分,产品质地均匀、香气协调、口感细腻。
Using Polygonatum kingianum as main raw material, a fermented beverage with nutritional value and healthcare function was developed. Using sensory evaluation score as evaluation index, the fermentation technology and formula was optimized by single factor experiment and Box- Behnken response surface methodology. Results showed that the optimized fermentation parameters were fermentation temperature 42 ℃, time 17 h, liquid-solid ratio 14：1 （ml：g）, Lactobacillus bugaicus and Streptococcus thermophilus ratio 1：1, inoculum 5.0%. The sensory evaluation score of the beverage was 93.27. The optimized formula was fermented P. kingianum pulp 15%, citric acid 0.7%, sugar 10% and compound stabilizer 0.6%. Under the optimal conditions, the sensory score of the functional beverage was 90.21, the product texture was uniform, the aroma was coordinated and the taste was delicate.