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当前位置: 首页 > 文章 > 响应面法优化胡萝卜苹果乳清发酵饮料工艺 食品工业科技 2014,35 (8) 267-271
Position: Home > Articles > Optimization of technology of the carrot-apple-whey fermented beverage using response surface methodology Science and Technology of Food Industry 2014,35 (8) 267-271

响应面法优化胡萝卜苹果乳清发酵饮料工艺

作  者：
李良;王帅;程建军;冯宪民;杨文鑫
单  位：
东北农业大学食品学院
关键词：
响应面法;乳清饮料;发酵;胡萝卜;苹果
摘  要：
实验以胡萝卜、苹果、乳清发酵液为原料,研究乳清发酵饮料制备的工艺条件。采用响应面法对胡萝卜苹果乳清发酵饮料生产的工艺条件进行优化。结果表明,最佳工艺条件为白砂糖6.7%,胡萝卜苹果汁比例2.2∶1(果汁占总量的50%),乳清发酵液添加量38%。最终得到稳定性较好的混合果蔬乳清发酵饮料,感官评价得分为92.5,产品酸甜适中,口感良好,营养丰富,具有浓郁的胡萝卜苹果混合的清香味。
译  名：
Optimization of technology of the carrot-apple-whey fermented beverage using response surface methodology
作  者：
LI Liang;WANG Shuai;CHENG Jian-jun;FENG Xian-min;YANG Wen-xin;Food College,Northeast Agricultural University;
关键词：
response surface methodology;;whey beverage;;fermentation;;carrot;;apple
摘  要：
This experiment took the carrot,apple,whey fermented liquid as raw materials to study the process conditions of whey beverages preparation. Using response surface optimization method,the fermentation process of carrot-apple-whey fermented beverage fermented process were studied. Results showed that the best process conditions was sugar 6.7%,carrot apple juice percentage 2.2∶1(juice accounted for 50% of the total),whey fermented liquid 38%. The product was a kind of stability good mixed fruit and vegetable of fermented beverage,sensory evaluation score of 92.5,had rich nutrition,sweet,with full-bodied apple carrot mixture of incense smell.

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