响应面法优化奶香花生果生产配方  

Optimization of Production Formula of Milk Fragrant Peanut by Using Response Surface Method

作　　者：田其英[1] 

机构地区：[1]江苏食品职业技术学院 江苏省食品加工工程技术研究开发中心,江苏淮安223003

出　　处：《江苏调味副食品》2012年第6期15-18,共4页Jiangsu Condiment and Subsidiary Food

摘　　要：以产品的感官评分为指标,对奶香花生果配方进行分析,在香精香料、食盐、甜味剂单因素试验的基础上,利用响应面法优化奶香花生果的生产配方。运用响应面法得到的奶香花生果的最佳配方为:香精香料47.09 g、食盐1612.33 g、甜味剂42.85 g。此产品的感官评分为99.8分。In this paper,sensory ratings of products as an important indicator,the formula of milk fragrant peanut was investigated.Based on the single factor experiment,such as butter flavor,salt,sweeteners,the optimum conditions to production formula were got through response surface methodology.The results showed that the optimum formula as follows: the butter flavor amount of 47.09 g,the salt amount of 1612.33 g,the sweeteners amount of 42.85g.The sensory score was 99.8.

关 键 词：花生果 奶油香精 配方 响应面分析法 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]