张楠楠
（郑州科技学院，河南 郑州 450064）
摘 要：本文以红心火龙果为主要原料，脱脂奶粉与白砂糖为辅料进行发酵，以感官评分为指标，采用单因素与正 交试验探究火龙果发酵乳饮料的最优工艺配方。结果表明，以成品（100g）为基准，火龙果汁添加量10g、脱脂奶粉 添加量6g、白砂糖添加量6g、菌粉添加量2g、发酵时间8h，发酵温度42℃。在此条件下，火龙果发酵乳饮料呈均匀 透亮的玫红色，组织细腻无沉淀，并对其进行理化和微生物指标测定。火龙果发酵乳饮料成品总酸含量为0.60g/ 100mL，蛋白质含量为 1.4g/100mL，总糖含量为 4.90g/100mL，可溶性固形物含量为 11.5%，乳酸菌总数为 4.9×106 CFU/mL，花青素含量为 0.46mg/mL，花色苷含量为 0.04mg/mL，相较于发酵前，发酵后的火龙果乳饮料 DPPH 自 由基和ABTS 自由基均呈增长趋势，抗氧化能力增强。火龙果发酵乳饮料色彩鲜艳，口感较好，在发酵乳饮料研究 方向具有广阔的发展前景。
关键词：火龙果；发酵乳饮料；单因素实验；正交试验；工艺配方优化
Optimization of Process for Pitaya Fermented Milk Beverage and Its Antioxidative Activity
ZHANG Nan-nan
（Zhengzhou University of Science and Technology，Zhengzhou 450064，China）
Abstract: In this paper，red-purple fleshed pitaya was used as the main raw material，skim milk powder and white sugar were used as auxiliary materials for fermentation. The sensory score was used as the index to explore the optimal process formula of pitaya fermented milk beverage by single factor and orthogonal experiment. The results showed that，based on the finished product（100g），the optimal process formula was: pitaya juice 10g，milk powder 6g，white sugar 6g，the fermentation time 8h，and the fermentation temperature 42℃. Under these conditions，the pitaya fermented milk beverage had a uniform and translucent red color with fine tissue and no precipitation. The total acid content of pitaya fermented milk beverage was 0.60g/100mL. The protein content was 1.40g/100mL. The total sugar content was 4.90g/100mL. The soluble solids content was 11.5%. The total number of lactic acid bacteria was 4.9×106 CFU/mL. The anthocyanidin content was 0.46mg/mL，and the anthocyanins content was 0.04mg/mL. Compared with unfermentation，the DPPH free radicals and ABTS free radicals of fermented dragon fruit milk beverage showed an increasing trend，and the antioxidant ability was enhanced. The pitaya fermented milk beverage had bright colors，good taste，and high market development prospects in the research direction of fermented milk beverage.
Key words: pitaya；fermented milk beverages；single factor experiment；orthogonal test；process recipe optimization
中图分类号：TS27 文献标志码：A 文章编号：1007-7871（2025）04-0025-07
2025，Vol.28，No.4