模糊数学感官评价结合响应面法优化黑枸杞-刺梨风味发酵乳发酵工艺

以刺梨干果、黑枸杞、牛奶为原料制备黑枸杞-刺梨风味发酵乳，以感官评分、蛋白质含量为响应值，采用模糊数学感官评价结合响应面法对其发酵工艺进行优化，并对发酵乳的感官、理化及微生物指标进行检测。结果表明，黑枸杞-刺梨风味发酵乳的最佳发酵工艺为黑枸杞汁12.0%、刺梨汁4.3%、蔗糖6.0%、菌种ABY-10接种量0.003%、发酵时间6 h。在此优化条件下，黑枸杞-刺梨风味发酵乳呈淡紫色，具有良好的组织状态，无乳清析出，不分层，具有黑枸杞和刺梨的清香及发酵乳特有的风味，酸甜比例合适，感官评分为88.60分，蛋白质含量为2.80 g/100 g，其感官、理化和微生物指标均符合国家相关标准要求，为黑枸杞刺梨风味发酵乳的工业化发展提供数据参考。

Optimization of fermentation process of fermented black wolfberry-Rosa roxburghii flavor milk by fuzzy mathematics sensory evaluation combined with response surface methodology

Fermented black wolfberry-Rosa roxburghii flavor milk was prepared using dry R. roxburghii, black wolfberry and milk. Taking sensory score and protein content as response values, the fermentation process was optimized by fuzzy mathematics sensory evaluation combined with response surface method, and the sensory, physicochemical and microbial indexes of fermented milk were detected. The results showed that the optimal fermentation process of fermented black wolfberry-R. roxburghii flavor milk was black wolfberry juice 12.0%, R. roxburghii juice 4.3%, sucrose 6.0%, strain ABY-10 inoculum 0.003%, and fermentation time 6 h. Under the optimized conditions, the fermented black wolfberry-R. roxburghii flavor milk was light purple, with good tissue state, no whey precipitation and stratification, which had the fragrance of black wolfberry and R. roxburghii, unique fermented milk flavor and appropriate sour and sweet ratio. The sensory score was 88.60 and the protein content was 2.80 g/100 g. Its sensory, physicochemical and microbial indexes met the requirements of relevant national standards, providing data references for the industrial development of fermented black wolfberry-R. roxburghii flavor milk.