为了确定柑橘红茶菌饮料的最佳发酵工艺参数。该研究以新会柑橘、英德红茶为主要原料，通过接种红茶菌发酵生产柑橘红茶菌饮料，在单因素实验的基础上，采用Box-Behnken响应面法设计试验，运用4因素3水平，以pH值为响应指标，探究乳酸菌粉添加量、蔗糖添加量、发酵时间和发酵温度四种因素对柑橘红茶饮料品质的影响，并确定柑橘红茶菌饮料发酵的最佳工艺条件参数。结果表明，柑橘红茶菌饮料发酵的最佳工艺条件参数为：乳酸菌添加量0.40%、蔗糖添加量15%、发酵温度32 ℃、发酵时间为4 d。在此条件下，此时pH值为3.14，感官评价分值为93.1分，可溶性固形物消耗量为12.30%，与3次验证试验的结果接近，说明回归模型拟合程度高，因此响应面法优化柑橘红茶菌饮料的发酵工艺具有可靠性，可为柑橘红茶菌饮料研发提供一定的科学依据。

In order to determine the best fermentation parameters of citrus tea fungus beverage, in this experiment, Xinhui citrus and Yingde black tea were used as main raw materials to produce citrus black tea beverage by inoculation of black tea fungus. Based on the single factor experiment, Box-Behnken response surface method was used to design the experiment, using four factors and three levels, taking pH value as the response index, to explore the influence of four factors on the quality of citrus black tea beverage, such as the amount of lactic acid bacteria powder, the amount of sucrose, the fermentation time and the fermentation temperature, and to determine the best technological parameters of citrus black tea beverage fermentation. The results showed that the optimum fermentation conditions of citrus tea fungus beverage were as follows: lactic acid bacteria 0.4%, sucrose 15%, fermentation temperature 32 ℃ and fermentation time 4 days. Under these conditions, the pH value is 3.14, the sensory evaluation score is 93.1 points, and the consumption of soluble solids is 12.30%, which is close to the results of three verification tests, indicating that the regression model fits well. Therefore, the response surface method to optimize the fermentation process of citrus black tea beverage is reliable and can provide a scientific basis for the research and development of citrus black tea beverage.

国家自然科学基金项目（32072198；31501476；31660459）；广东省自然科学基金项目（2020A1515011444）；广东省教育厅重点领域专项（2020ZDZX1029；2020ZDZX104）；佛山市科技奖培育入库项目（2020001003715）