响应面法优化黑豆干酪工艺条件  

Optimization of processing technology of black soybean-milk cheese by response surface methodology

作　　者：谭淑君[1] 蒋爱民[1] 胡利辉[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《食品与机械》2011年第6期257-260,共4页Food and Machinery

摘　　要：采用Box-Behnken中心组合响应面试验,研究黑豆干酪的最佳工艺条件,建立氯化钙添加量、凝乳酶添加量以及凝乳温度对凝乳效果影响的二次多项回归模型,并验证模型的有效性。结果表明,黑豆干酪的最佳工艺条件:氯化钙添加量0.06%、凝乳酶添加量0.025%、凝乳温度32℃。此时模型预测凝乳效果评分为88.5,验证实验结果为88.0,与理论预测值基本吻合。Box-Behnken response surface methodology was employed to optimize processing technology of black soybean-milk cheese.And the second order quadratic equation for amount of calcium chloride,amount of rennet,curd temperature was built and the applicability of the model equation was verified.The result of response surface showed that the optimum process parameters for black soybean-milk cheese as： amount of calcium 0.06%,amount of rennet 0.025%,curd temperature 32 ℃ and the model gave the prediction of 88.5.The confirmatory test showed that the curd effect was 88,and fitted the predicted value.

关 键 词：响应面 黑豆干酪 凝乳效果 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]