益生菌发酵乳清饮料的研究

摘要

The addition of probiotics and lactose,fermentation time which affected the whey beverage pH were determined by response surface method,also the flavor of whey beverage was determined by orthogonal design.The effects of various factors were estimated through variance analysis and response surface analysis.The results showed that optimum addition of probiotics and lactose,fermentation time were 7 %,6 % and 8 h,addition of sweeteners,stabilizer and essence were 0.08 %,0.3 % and 0.1 %,respectively.Under the conditions,the whey beverage was getting the higher sensory evaluation.%优化试验研究了益生菌发酵乳清饮料pH值与益生菌接种量、后发酵时间和乳糖添加量之间的回归关系,同时正交试验对发酵后的乳清进行风味的调配。结果表明：乳清发酵饮料的最佳后发酵条件为：乳糖添加量为6%、益生菌接种量为7%、后发酵时间8 h,发酵好的乳清再添加甜味剂蛋白糖0.08%、稳定剂CMC 0.3%、香芋香精0.1%,所得乳清发酵饮料的感官品质较好。