| 响应面法优化益生菌发酵青稞饮料工艺 |
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| 引用本文： | 易晓成,万萍,白娜.响应面法优化益生菌发酵青稞饮料工艺[J].中国酿造,2018,37(1):116. |
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| 作者姓名： | 易晓成 万萍 白娜 |
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| 作者单位： | （1.四川工商职业技术学院 酒类与食品工程系，四川 都江堰 611830；2.成都大学 药学与生物工程学院，四川 成都 610106） |
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| 基金项目： | 四川省教育厅科研项目（12ZA205）；酿酒生物技术及应用四川省重点实验室开放基金项目（NJ2016-06） |
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| 摘 要： | 以青稞酶解液为原料，采用单因素试验研究了发酵时间、发酵起始pH、发酵温度、益生菌接种量等因素对发酵的影响，并以发酵酸度为响应值，采用响应面法对益生菌发酵青稞饮料的发酵工艺进行了优化。结果表明，发酵起始pH值为7.3，发酵温度41 ℃，接种量4.7%，发酵时间72 h，可得到酸度68.67 °T活性益生菌发酵青稞饮料。
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| 关 键 词： | 青稞酶解液 益生菌 发酵饮料 工艺优化 响应面法 |
Technology optimization of probiotic fermented highland barley beverage by response surface methodology |
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| YI Xiaocheng,WAN Ping,BAI Na.Technology optimization of probiotic fermented highland barley beverage by response surface methodology[J].China Brewing,2018,37(1):116. |
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| Authors: | YI Xiaocheng WAN Ping BAI Na |
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| Affiliation: | (1.Department of Wine and Food Engineering, Sichuan Technology Business College, Dujiangyan 611830, China; 2.College of Pharmacy and Biological Engineering, Chengdu University, Chengdu 610106, China) |
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| Abstract: | Using highland barley enzymolysis liquid as raw material, the effects of fermentation time, initial pH, temperature, and probiotic inoculum on fermentation were studied by single factor experiments. Using the acidity of the fermentation broth as response value, the fermentation technology of probiotic fermented highland barley beverage was optimized by response surface methodology. The results showed that the optimal fermentation conditions were initial pH 7.3, fermentation temperature 41 ℃, inoculum 4.7% and time 72 h, the acidity of active probiotic fermented barley beverage was 68.67 °T. |
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| Keywords: | highland barley enzymolysis liquid probiotics fermented beverage technology optimization response surface method |
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