Abstract: In this study, the formulation of roughage-containing goat milk foam as a health product using goat milk and corn flour as main ingredients were optimized based on sensory evaluation and hardness using response surface analysis. The results showed that optimum combination of ingredients were determined as follows: ratio of corn flour to goat milk (m/V), 0.435:1; ratio of xylitol to sucrose (m/m), 0.712:1; and sucrose ester, β-cyclodextrin, citric acid and gelatin at concentration levels of 0.18%, 2.8%, 0.095 8% and 1.994%, respectively. The dairy product had a smooth appearance, evenly distributed color and refreshing taste with moderate sourness, integrating the unique aromas of goat milk and corn. Its sensory score was up to 95.48 and its hardness was 371.95 g, suitable for the vast majority of consumers. Moreover, the product showed maximum retention of the nutrients and health-protecting ingredients.

Key words: goat milk; corn flour; response surface methodology

摘要： 以羊乳、玉米面为主要原料，以产品的感官评分和硬度为响应值，利用响应面分析法对粗粮型羊乳奶泡的加工工艺进行优化。结果表明：最佳工艺参数为：玉米面与羊乳比例（m/V）0.435∶1、木糖醇与蔗糖比例（m/m）约0.712∶1、蔗糖酯（以质量分数计，下同）0.18%、β-环状糊精2.8%，柠檬酸0.0958%、明胶1.994%。研制出的产品不仅外观光滑、色泽均匀、口感清凉且甜度适中、兼有羊乳和玉米面的特有香味，感官分值达95.48分，硬度为371.95 g，适合于绝大部分人群，产品中的营养物质和保健成分也得以最大程度保留。

关键词: 羊乳；玉米面；响应面分析法