Process optimization of black rice nut compound fermented milk beverage by response surface methodology
In this test,useing black rice,walnuts,almonds,and milk as raw materials,a sterilized fermented milk beverage with the nutritional value of black rice nuts was developed after lactic acid bacteria fermentation and pasteurization.Univariate and orthogonal tests were carried out to determine the fermentation conditions with sensory evaluation as the index.The optimal process formula was optimized by response surface method,and the changes in sensory and the total number of colonies of the beverage at different storage temperatures were detected to predict its shelf life.The results showed that the optimal fermentation conditions were fermentation temperature 42℃,fermentation time 9 h,lactic acid bacteria inoculation 0.1%,stock solution addition 30%.The best process formula was fermentation broth 47.80%,water 52.20%,sucrose 5.20%,compound stabilizer 0.60%.After pasteurization,the shelf life of the drink at 4℃ was 62 days.According to this method,a black rice nut compound fermented milk beverage with light black rice nut aroma and fermented milk flavor,moderate sweetness and sourness,and delicate taste can be developed.
black ricenutsmilk beverageresponse surface optimizationshelf life
国家科技期刊平台
NSTL
万方数据
维普
