关键词: 玉米；南瓜；黑木耳多糖；羊乳；响应面法

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