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中文摘要：
在单因素试验的基础上结合响应面分析法，对影响益生茵乳清发酵饮料感官品质和pH值的蛋白糖质量分数、益生菌质量分数和后发酵时间的因素进行了研究，通过SAS软件分析建立了回归模型并进行了方差分析，最后优化得到最佳的工艺参数为：蛋白糖质量分数0．175％，益生菌质量分数3．852％，后发酵时间3．275h，在此条件下得到的益生菌乳清发酵饮料的实际感官评分为97．68，pH值为4．96。二者与理论预测值差异均不显著。
英文摘要：
In this paper,the concentration of proteoglycan ,contents of probiotics and late fermented time,which affect the whey beverage sensory quality and pH were determined by one-factor and response surface method,the effects of various factors were estimated through variance analysis and response surface analysis.The results showed that optimum concentration of proteoglycan , contents of probiotics and late fermented time were 0.175%,3.852%,3.275 h,respectively.Under these conditions,the real sensory evaluation and pH of whey beverage fermented by probiotics were 97.68 and 4.96,the two both had no significance with the predictive levels.
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