响应面法优化欧李果汁与牛奶复合益生菌饮料发酵工艺

以欧李（Cerasus humilis）果汁与牛奶为主要原料制作复合益生菌饮料，以总抗氧化能力和活菌数为评价指标，经单因素试验分析发酵菌株、果浆浓度、脱脂牛奶添加量、糖度、接种量和发酵时间对发酵饮料的影响，并通过响应面试验对影响较大的4个因素进行优化，确定复合益生菌饮料最佳工艺。结果表明，最佳发酵工艺为发酵菌株植物乳杆菌（Lactobacillus plantarum）和嗜酸乳杆菌（Lactobacillus acidophilus）（1∶1），欧李果汁添加量49%，脱脂牛奶添加量12.3%，糖度12 °Bx，接种量6%，发酵时间41 h。在此优化发酵工艺条件下，饮料总抗氧化能力为143.33 U/mL，活菌数为8.70 lg（CFU/mL），色泽鲜艳呈粉红色，气味纯正，具有欧李果香，酸甜可口，滋味宜人。

Optimization of fermentation technology of Cerasus humilis juice and milk compound probiotic beverage by response surface methodology

Compound probiotic beverage was produced by Cerasus humilis juice and milk as the main raw material. Using total antioxidant capacity and viable cell number as evaluation indicators, the effects of fermentation strains, fruit pulp concentration, skimmed milk addition, sugar content, inoculum and fermentation time on fermented beverage were analyzed by single factor experiments, and the four major influencing factors were optimized through response surface tests to determine the optimal technology for compound probiotic beverage. The results showed that the optimal fermentation technology was Lactobacillus plantarum and Lactobacillus acidophilus (inoculum ratio 1∶1) as the fermentation strains, C. humilis juice addition 49%, skimmed milk addition 12.3%, sugar content 12 °Bx, inoculum 6%, and fermentation time 41 h. Under the optimized fermentation technology, the total antioxidant capacity of the beverage was 143.33 U/ml, and the viable cell number was 8.70 lg(CFU/ml), with bright pink color, pure C. humilis aroma, sweet, sour and pleasant taste.