王芳凌1，陈雪梅1,*，明昆洋1，潘建江2，成虹漫1
（1 龙岩学院生命科学学院，福建 龙岩 364012；2 达利食品集团有限公司饮料研发中心，福建 泉州 362100）
摘要：探讨以发酵黄秋葵和脱脂乳粉为主要原料的黄秋葵乳饮料的工艺和配方。以离心沉淀率、黏度和感官评分为指标，采用单因素和响应面试验，对黄秋葵乳饮料配方中的脱脂乳粉、黄秋葵浆、白砂糖、复合稳定剂的添加量进行优化。结果表明：黄秋葵乳饮料的最佳配方为脱脂乳粉51g/L，发酵黄秋葵20.5g/L，白砂糖47g/L，复合稳定剂2.2g/L，依照配方制得的黄秋葵乳饮料色泽洁白、口感顺滑、质地均匀，具有黄秋葵特有的发酵香味，其蛋白质含量为1.65%，符合我国乳饮料的标准。
关键词：发酵黄秋葵；乳饮料；工艺；配方；响应面试验
Process and Formula Optimization of the Okra Milk Beverage
WANG Fangling1，CHEN Xue-mei1,*，MING Kun-yang1，Pan Jian-jiang2，CHENG Hong-man1
（1 School of Life Science，Longyan University，Longyan 364012，China；
2 Beverage R&D Department，Dali Food Group Limited Company，Quanzhou 362100，China）
Abstract: Using fermented okra and skim milk powder as raw materials，the technology and formula optimization ofthe okra milk beverage were discussed. The contents of skim milk powder，okra pulp，sugar and compound stabilizerwere optimized by single factor experiments and response surface experiments according to deposition rate，viscosityand sensory score. The results showed that the optimal formula of the okra milk beverage was as follows：51g/L skimmilk powder，20.5g/L okra pulp，47g/L sugar and 2.2g/L compound stabilizer. Based on the optimal formula，the okramilk beverage was the best with white color，smooth mouthfeel，stable texture and special fermented fragrance. Theprotein content was 1.65%，meeting the demand of the national standard for milk beverage.
Key words: fermented okra；milk beverage；process；formula；response surface experiment
中图分类号：TS275 文献标志码：A 文章编号：1007-7871（2023）01-0030-07
2023，Vol.26，No.1