奶香花生果生产工艺和配方研究  

Study on the production process and formula about milk fragrant peanut

作　　者：王蕊[1] 

机构地区：[1]江苏食品职业技术学院食品工程系,淮安223003

出　　处：《食品科技》2010年第10期139-142,共4页Food Science and Technology

摘　　要：对奶香花生果的生产工艺流程进行了比较研究,以产品的感官评分为指标,对奶香花生果配方进行了探讨,在单因素试验的基础上,利用响应面法对生产配方进行优化。响应面法分析得到的奶香花生果的最佳配方为:香精香料47.77g,食盐1611.56g,甜味剂41.25g。The production process about milk fragrant peanut were compared and researched, sensory ratings of products as an important indicator, formula of milk fragrant peanut was investigated. And then, based on the single factor experiment, the optimum conditionds to production formula were got through response surface methodology. The results showed that the optimum formula as follows： the butter flavor amount of 47.77 g, the salt amount of 1611.56 g, the sweeteners amount of 41.25 g.

关 键 词：花生果 奶油香精 配方 响应面分析法 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]