响应面法优化葡萄籽鹰嘴豆复合饮料发酵工艺的研究

以葡萄籽鹰嘴豆复合饮料酸度为评价指标，研究了不同发酵条件对葡萄籽鹰嘴豆复合饮料酸度的影响，在单因素试验的基础上采用响应面试验优化葡萄籽鹰嘴豆复合饮料的发酵工艺条件。结果表明，葡萄籽鹰嘴豆复合饮料最佳发酵条件为：乳酸乳球菌∶干酪乳杆菌=1∶2，蔗糖添加量为6%，接种量9%，发酵时间73 h，发酵温度39 ℃。在此最佳条件下，葡萄籽鹰嘴豆复合饮料酸度可达30.66 °T，感官评分为93分。

Optimization of fermentation process of grape seed and chickpea compound beverage by response surface methodology

Using grape seeds and chickpea compound beverage acidity as evaluation index, the effects of different fermentation conditions on grape seeds and chickpea compound beverage acidity was studied. On the basis of single factor tests, the fermentation condition of the compound beverage was optimized by response surface methodology. The results showed that the optimal fermentation condition was Lactococcus lactis ∶ Lactobacillus casei 1∶2, sucrose 6%, inoculum 9%, fermentation time 73 h, temperature 39 ℃. Under the optimal conditions, the acidity of grape seeds and chickpea compound beverage reached 30.66 °T, and the sensory score was 93.