响应曲面法优化含豆乳的Mozzarella干酪的生产工艺参数  

Optimization of process of Mozzarella cheese with soy milk by Response Surface Methodology

作　　者：曹小飞[1] 高允盛[1] 赵丹[1] 林炯[1] 谢静莉[1,2] 许学书[2] 

机构地区：[1]华东理工大学生物工程学院食品科学与工程系,上海200237 [2]华东理工大学生物反应器工程重点实验室,上海200237

出　　处：《中国乳品工业》2009年第6期24-27,共4页China Dairy Industry

摘　　要：为优化含豆乳的Mozzarella奶酪的生产工艺参数,在单因素试验的基础上,选取热缩温度、均质压强、凝乳酶添加量、卡拉胶添加量和CaCl2添加量为自变量,拉伸性和融化性为响应值,采用中心组合一半设计的方法,研究各自变量及其交互作用对奶酪拉伸性和融化性的影响。利用响应面分析方法,模拟得到二次多项式回归方程的预测模型,并确定了奶酪生产工艺的最佳条件。To optimize process of Mozzarella cheese with soy milk on the base of single factor investigation, effects of heating temperature, homogeneous pressure, addition of chymosin, addition of carrengeenan as well as addition of CaCl2 on stretchability and meltability of Mozzarella cheese were studied through central composite design in half replicate. The predictive polynomial quadratic equations model was developed by response surface analysis, which was used to predict optimal processing parameters of Mozzarella cheese with soy milk.

关 键 词：豆乳 MOZZARELLA奶酪 响应曲面法 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]