罗冠仪，周 洁，刘振民^*

（乳业生物技术国家重点实验室，上海乳业生物工程技术研究中心，光明乳业股份有限公司乳业研究院，上海 200436）

摘要：选取生牛乳、白砂糖和酶解糙米浆为主要原料，经发酵和混料均质后制得一款酶解糙米浆风味发酵乳。通过单因素试验初筛并采用响应面分析进一步优化配方，建立相应的回归模型。结果表明，酶解糙米浆添加量12%、白砂糖添加量5.5%、发酵终点酸度控制在92 °T时制得的发酵乳风味最佳，口感评分为91.92分，是一款极具开发前景的新型风味发酵乳产品。

关键词：酶解糙米浆；发酵乳；响应面

中图分类号：TS252.54      文献标识码：A     文章编号：1674-506X（2023）02-0091-0007

Development of Enzymatically Hydrolyzed Brown Rice Milk Fermented Milk

LUO Guanyi，ZHOU Jie，LIU Zhenmin^*

（State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology,

Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China）

Abstract：Raw milk, sugar and enzymatically hydrolyzed brown rice milk were selected as the main raw materials, and an enzymatically hydrolyzed brown rice milk flavored fermented milk was prepared after fermentation and homogenization. The formula was further optimized by single factor test and response surface analysis, and the corresponding regression model was established. The results showed that the fermented milk with the addition of 12% of enzymatically hydrolyzed brown rice milk, 5.5% of sugar and the acidity at 92 °T had the best flavor, and the taste score was 91.92 points. It is a new type of flavor fermented milk product with great development prospects.

Keywords：enzymatically hydrolyzed brown rice milk; fermented milk; response surface

doi：10.3969/j.issn.1674-506X.2023.02-014

收稿日期：2022-06-13

基金项目：上海乳业生物工程技术研究中心（19DZ2281400）

作者简介：罗冠仪（1982-），女，本科，工程师。研究方向：乳制品研发。

*通信作者：刘振民（1974-），男，博士，高级工程师。研究方向：乳酸菌、发酵乳、干酪和功能性乳品的研发。

引用格式：罗冠仪,周洁,刘振民.酶解糙米浆风味发酵乳的研制[J].食品与发酵科技,2023,59(2):91-97.