张钟，董方平

（广东石油化工学院，广东茂名525000）

摘要：以高州粉葛为原料，粉葛加水80%打浆，然后经0.1%的糖化酶酶解，在单因素实验基础上进行三因素三水平响应面实验确定了制备粉葛汁乳酸菌饮料的最佳配方，并研究了稳定剂对粉葛汁乳酸菌饮料的影响。结果表明：添加粉葛汁71.80%，添加蔗糖4%，发酵时间为5h、菌种（保加利亚乳酸杆菌：嗜热链球菌=1∶1）接种量3.30%，复合稳定剂（酸性CMC-NA∶黄原胶=5∶3）0.16%。制成的粉葛乳酸菌饮料酸甜适口，具有粉葛的特有香味。

关键词：粉葛汁；乳酸菌饮料；稳定性研究；模糊评价；响应面

Development of Lactic acid bacteria beverage of Kudzu juice

ZHANG Zhong，DONG Fang-ping

（Guangdong University of Petrochemical Technology，Maoming 525000，China）

Abstract: This paper takes Gaozhou kudzu Pueraria as raw material，which is beat with 80 percent water，and thendigested by 0.1% glucoamylase. On the basis of single factor test，the fomular of lactic acid bacteria beverage of kudzujuice is determined under the three factors and three levels of response surface experiment，and the effect of stabilizer onkudzu juice lactic acid bacteria beverage is studied. The results show that: with 71.80% kudzu juice，4% sugar，5hsfermentation time，3.30%bacteria（Lactobacillus bulgaricus: Streptococcus thermophilus =1∶1）inoculation，and 0.16%compound stabilizer（acid xanthan CMC-NA∶xanthan gum=5∶3），the lactic acid bacteria beverage of kudzu juice，withthe unique flavor of kudzu，tastes sweet and sour.

Key words: Kudzu juice；Lactic acid bacteria beverage；study on the stability；fuzzy evaluation；response surface

（2016年第19卷第5期）