基于模糊数学评价的黑枸杞百香果乳饮料研制及抗氧化性研究

以百香果、黑枸杞和纯牛奶为原料制备乳饮料，利用单因素、模糊数学评价和响应面法，优化黑枸杞百香果乳饮料的工艺条件，并测定其抗氧化性。结果表明，黑枸杞百香果乳饮料最佳工艺条件为：纯牛奶77%，百香果汁5%，黑枸杞汁11%，蔗糖7%，增稠剂0.06%，菌种接种量0.003%，发酵时间为6.5 h。此优化条件下，乳饮料呈淡黄色，无乳清析出，不分层，具有百香果和黑枸杞的清香和乳饮料特有风味，感官评分8.96分，蛋白质含量3.08 g/100 g。该乳饮料有一定的抗氧化活性，对DPPH自由基的最大清除率为73.7%，该乳饮料各项微生物理化指标均符合相关国标要求。

Development of black wolfberry and passion fruit milk beverage based on fuzzy mathematics evaluation and its antioxidant activity

Using passion fruit, black wolfberry and pure milk as raw materials to prepare milk beverage, the technological conditions of milk beverage were optimized by single factor experiments, fuzzy mathematical evaluation and response surface methodology, and its antioxidant activity was determined. The results showed that the optimal formula of the fermented milk was pure milk 77%, passion fruit juice 5%, black wolfberry juice 11%, sucrose 7%, thickener 0.06%, strain inoculum 0.003%, and fermentation time 6.5 h. The milk beverage prepared under the condition was light yellow without whey precipitation and stratification. It had the fragrance of passion fruit and black wolfberry, and unique flavor of fermented milk. The sensory score was 8.96 and the protein content was 3.08 g/100 g. The milk beverage had certain antioxidant activity, and the maximum scavenging rate on DPPH free radical was 73.7%. The microbiological and physicochemical indexes of the fermented milk met the relevant requirements of the national standard.