响应面法优选黄精发酵功能饮料的工艺和配方

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。

Optimization of technology and formula of fermented Polygonatum kingianum functional beverage by response surface method

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.