Abstract: Response surface methodology based on Box-Behnken design was employed to optimize the fermentation conditions of juice of “Milpa Alta” cactus stems (Opuntia ficus-indica Mill.) added with skimmed milk powder for producing fermented milk beverage. The optimal fermentation parameters were determined as follows: the concentrations of cactus stem juice, sucrose and starter culture (Lactobacillus bulgaricus:Streptococcus thermophilus = 1:1) were 15.3%, 9.4% and 0.16%, respectively; the fermentation was proceeded at 42 ℃ for 6.8 h. The acidity value of fermented beverage produced under these conditions was 93.2 °T, and it had a distinctive flavor and abundant nutrients.

Key words: Milpa Alta cactus stems (Opuntia ficus-indica Mill.); squeezed juice; fermentation; stability

摘要： 以米邦塔仙人掌、脱脂乳粉为主要原料,发酵制备米邦塔仙人掌酸乳饮料.通过Box-Behnken响应面法优化发酵条件,其最佳工艺参数(以质量分数计)为:米邦塔仙人掌滤液添加量15.3％、蔗糖添加量9.4％、发酵剂(保加利亚乳杆菌:嗜热链球菌=1:1)接种量0.16％、发酵温度42℃条件下发酵6.8h,得到"米邦塔"仙人掌发酵乳饮料酸度为93.2°T,且风味独特、营养丰富.

关键词: 米邦塔仙人掌；压榨滤液；发酵；稳定性