·96·
2010 No.1 Serial No.214
China Brewing
Experience Exchanges
响应面方法研究新疆大果沙棘的乳酸发酵饮料工艺
王继国，顾晶晶，王爱芹，康健*
（新疆大学生命科学与技术学院，新疆乌鲁木齐830046）
摘要：以大果沙棘为原料，经打浆、成分调整后进行乳酸发酵，采用响应面法优化沙棘原浆发酵参数，建立影响因子与响应值之间的函数关系。结果表明：接种量为4.8857%、发酵温度43℃、发酵时间为10.98h；沙棘果浆含量40%：复合稳定剂用量为：黄原胶0.25%，
卡拉胶0.05%，单甘酯0.01%。研制的沙棘乳酸发酵饮料组织均匀、口感细腻、甜酸适度。关键词：响应面；大果沙棘；乳酸发酵；稳定剂：饮料
中图分类号：TS252.54
文献标识码：B
文章编号：02545071(2010)01-009604
ApplicationofresponsesurfacemethodologyforprocessingtechnologyofXinjiangbig
Sea buckthorns drink by lactic acid fermentation WANG Jiguo, GU Jingjing, WANG Aiqin, KANG Jian*
(College ofLife Science and Technology, Xinjiang University, Urumqi, 830046, China)
Abstract: In this paper, Sea buckthorns in Xinjiang's Altay area were used as raw materials, which were developed by beating, composition adjust ments to be fermented by lactic acid bacteria. The optimization was carried out by response surface experimental methodology (RSM), and the func-tion between influencing factors and the value of the response function was established. The results showed that the drink fermenting with 4.8857% inoculum at 43C for,10.98 hours by using 40% Sea buckthorns juice as raw material and 0.25% Xanthan gum, 0.05% Carageenan and 0.01% Mono
glyceride.as stabilizer was proved to have stable, delicious and fresh properties withoptimal sweetness and soumess. Key words: response surface methodology; big Sea buckthorns; lactic acid fermentation; stabilizer; drink
沙辣（(HippophaerhamnoidesL.）又名醋柳、酸棘、墨刺，
收稿日期：2009-06-10
是胡子科沙棘属植物。沙棘果实含有多种维生素、丰富的
作者简介：王继国（1985-），男，硕士研究生，研究方向为食品加工技术；康健*，副教授，通讯作者。
训练误筹-6.80975 平方权值=15.0331
E30 20
有效参数数量-25.0316
1ol
020406080100120140160
172步运算
图2BP网络的仿真图形
Figure 2. Simulation resutts of BP neural network
102030
60708090
4050 步长
图3白酒评判模型的误差图
Figure 3, Graphic errors of the scoring model inlquor eetimate model
通过泸州老窖的大量数据，用粗集理论进行了整理及其化简，利用MATLAB，进行了BP网络的训练，建立了一个白酒的评判模型，仿真结果见图2。
用BP神经网络训练，会有一定的误差，此评判网络的
误差见图3。 4总结
由于白酒成分的复杂性和多样性；人们在评判时会受到很多因素的影响，评判的结果往往带有主观因子。用BP 神经网络来训练白酒评判模型的研究；值得人们去探究。
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