将熟化火麻仁乳作为原料，以乳酸菌复配比例、菌种添加量、发酵温度与发酵时间为自变量，活菌数、酸度、感官评价为评价指标，采用模糊综合评价法通过单因素试验及响应面试验确定火麻仁发酵乳最佳生产工艺配方。实验表明：当保加利亚乳杆菌:嗜热链球菌:干酪乳杆菌:嗜酸链球菌复配比例为2:2:1:1.78、接种量为6.21%、发酵温度为39.42 ℃、发酵时间为7.12 h条件下时，模糊综合评价值最高，为0.927分，其活菌数、酸度及感官评分分别为1.9×108 CFU/mL、78 oT和8.74分。发酵后火麻仁乳的总糖、总固形物含量分别为69.29 mg/mL、6.08±0.22 g/100 g，与发酵前相比含量显著降低（p<0.05），总酸、总酚和总黄酮含量分别为7.99±0.34 mg/mL、28.04±0.82 mg GAE/100 mL、27.11±1.34 mg GAE/100 mL，含量均比发酵前显著提高（p<0.05）。抗氧化实验表明，当DPPH自由基清除率、ABTS+自由基清除率为50%时，发酵后火麻仁乳浓度分别为26.09 mg/mL、7.22±0.13 mg/mL，与0.25 mg/mL和0.13 mg/mL生育酚相当，抗氧化活性得到了显著提高（p<0.05）。

The optimal production process and formula of hemp seed milk was determined through single factor and response surface experiments using the fuzzy comprehensive evaluation method, with cooked hemp seed milk as the raw material, the lactic acid bacteria mixture ratio, amount of added strain, fermentation temperature and fermentation time as the independent variables, as well as the number of viable bacteria, acidity and sensory score as the evaluation indicators. Experiments show that the fuzzy comprehensive evaluation value was the highest (0.927 points), with the number of viable bacteria, acidity and sensory score being 1.9×108 CFU/mL, 78 oT and 8.74 points, respectively, under the following conditions: ratio of Bulgarian lactobacillus: Thermophilic streptococcus: Lactobacillus casei: Streptococcus acidophilic, 2:2:1:1.78; inoculation quantity, 6.21%; fermentation temperature, 39.42 ℃; fermentation time, 7.12 h. After fermentation, the contents of total sugars and total solids in the hemp kernel milk were 69.29 mg/mL and 6.08±0.22 g/100 g, respectively, which were significantly lower than those before fermentation (p<0.05). The contents of total acids, total phenolics and total flavonoids were 7.99±0.34 mg/mL, 28.04±0.82 mg GAE/100 mL and 27.11±1.34 mg GAE/100 mL, respectively, which were significantly higher than those before fermentation (p<0.05). The antioxidant activity experiments showed that when the DPPH free radical scavenging rate and ABTS+ free radical scavenging rate were 50%, the concentrations of hemp seed milk after fermentation were 26.09 mg/mL and 7.22±0.13 mg/mL, respectively, which were equivalent to 0.25 mg/mL and 0.13 mg/mL tocopherol, and the antioxidant activity increased significantly (p<0.05).

广东省重点领域研发计划项目（2019B020212002）