金 杰1，张 锋2，孙 蓓1，王秀杰1
（1 江苏省徐州医药高等职业学校，江苏 徐州 221116；2 徐州工业职业技术学院，江苏 徐州 221140）
摘要：为了研制出一款风味独特兼具营养的南瓜风味发酵酸乳饮料，本研究以自制南瓜发酵酸乳为原料，通过单因素实验和响应面试验设计，以感官评分为评价指标，确定了南瓜风味发酵乳酸菌饮料的最佳配方为：水料和酸奶体积比为4，柠檬酸添加量0.12%，糖添加量为8%。以《食品安全国家标准食品酸度的测定》（GB5009.239—2016）以及《含乳饮料》（GB/T 21732—2008）为标准，测定南瓜风味发酵乳酸菌饮料的酸度为45°T，乳蛋白含量为0.71g/100g，乳酸菌活菌数为2.8×106 CFU/g。以上所述，均符合国家标准。该南瓜风味发酵乳酸菌饮料口感较好，味道醇厚，有较多的乳酸菌含量，具有较好的市场开发前景。
关键词：南瓜；饮料；乳酸菌；响应面法
Optimization of Pumpkin Flavor Fermented Lactobacillus Beverage by Response Surface Methodology
JIN Jie1，ZHANG Feng2，SUN Bei1，WANG Xiu-jie1
（1 Jiangsu Xu Zhou college of medical vocation，Xuzhou 221116，China；2 Xu Zhou college of industrial technology，Xuzhou 221140，China）
Abstract: In order to develop a nutritious，healthy and unique flavored fermented Lactobacillus beverage，fermentedyogurt of pumpkin was used as main raw material . In this study，through single factor experiments and responsesurface methodology，sensory scores were used as evaluation indicators. The best formula of Pumpkin Flavorfermented milk beverage was as follows: The ratio of water to yogurt was 4，citric acid was 0.12% ，sugar was 8% .Based on GB5009.239—2016 determination of acidity of food and GB/T 21732—2008 milk beverage，the acidity ofpumpkin flavor fermented milk beverage was 45°T. The milk protein content was 0.71g/100g and the viable count oflactic acid bacteria was 2.8×106CFU/g. All the above were in line with the national standards. The pumpkin flavorfermented milk beverage has good taste， mellow taste， more lactic acid bacteria content and high marketdevelopment prospect.Key words: pumpkin；beverage；lactic acid bacteria；response surface methodology
中图分类号：TS27 文献标志码：A 文章编号：1007-7871（2024）02-0040-06
2024，Vol.27，No.2