模糊数学综合评价法结合响应面法优化红葡萄酒风味发酵乳工艺

以牛奶与红葡萄酒粉为主要原料制备红葡萄酒（红酒）风味发酵乳，以酸度和感官评分为评价指标，在单因素试验基础上，采用模糊数学综合评价法结合响应面法对红酒风味发酵乳发酵工艺条件进行优化。结果表明，最佳红酒风味发酵乳的发酵工艺条件为：发酵时间5 h、发酵温度42℃、接种量2%、蔗糖添加量6%、红酒粉添加量3%。在此优化条件下，红酒风味发酵乳的酸度为78.3°T，感官评分为89分，红酒风味发酵乳无乳清渗出现象，乳香味伴随浓厚的红酒味，酸甜爽口。

Process optimization of red wine flavored fermented milk by fuzzy mathematics comprehensive evaluation combined with response surface method

Red wine flavored fermented milk was prepared with milk and red wine powder as main materials, taking acidity and sensory scores as evaluation index, on the basis of single factor experiments, the fermentation process conditions of red wine flavored fermented milk were optimized by fuzzy mathematics comprehensive evaluation combined with the response surface method. The results showed that the optimal fermentation process conditions of red wine flavored fermented milk were as follows: fermentation time 5 h, temperature 42 ℃, inoculum 2%, sucrose addition 6%, red wine powder addition 3%. Under the optimal conditions, the acidity of red wine flavored fermented milk was 78.3 °T, and the sensory score was 89. Red wine flavored fermented milk showed no whey oozing phenomenon, had frankincense with strong red wine taste, and sweet and sour.