Abstract: In this study, a healthy fermented goat milk was prepared from goat milk, corn, pumpkin and a wood ear extract rich in polysaccharides. The formulation of the fermented milk was optimized using one-factor-at-a-time method and response surface methodology combined with?Box-Behnken?design. The responses were sensory score and water-holding capacity. The optimal formulation was obtained with corn-pumpkin juice/goat milk ratio of 0.855:9.145, black wood ear polysaccharides 8.55%, starter culture 0.392%, soybean oligosaccharides 2.515% and aspartame 9.85 mg/100 mL. The product produced using the optimize formulation tasted mellow with moderate sweetness and sourness and had an exquisite texture. Its sensory evaluation score was 93 points, and water-hold capacity 43.03%. The fermented milk had some nutritional and health benefits.

Key words: corn; pumpkin; Auricularia auricula polysaccharide; goat milk; response surface methodology

摘要： 以羊乳、玉米、南瓜和黑木耳多糖浸提液为原料制备一种具有保健功能的酸羊乳。在单因素试验的基础上，以感官评分和持水力为指标，采用Box-Behnken响应面法优化酸羊乳的制备工艺，确定最佳工艺参数。结果表明：玉米南瓜酸羊乳的最佳制备工艺为玉米南瓜汁与羊乳配比0.855∶9.145、黑木耳多糖浸提液添加量8.55%、菌种添加量0.392%、复合甜味剂添加量分别为大豆低聚糖2.515%、阿斯巴甜9.85 mg/100 mL；在此工艺条件下制作的玉米南瓜酸羊乳味道浓厚、酸甜适中、口感细腻，感官评分达93 分，持水力

关键词: 玉米；南瓜；黑木耳多糖；羊乳；响应面法