响应面法优化胡萝卜奶皮工艺的研究  

Optimization of Processing Technology of the Carrots Vrum by Response Surface Methodology

作　　者：巩军 李浩[2] 王英[2] 钱永军 张建强[2] 

机构地区：[1]黑龙江省农垦乳品检测中心,哈尔滨150090 [2]黑龙江八一农垦大学,黑龙江大庆163319 [3]黑龙江省飞鹤乳业有限公司,黑龙江齐齐哈尔161800

出　　处：《包装与食品机械》2012年第3期11-15,共5页Packaging and Food Machinery

基　　金："十二五"国家科技支撑计划项目(2011BAD09B02);科技部科技人员服务企业行动项目(2009GJB20010)

摘　　要：采用Box-Behnken中心组合响应面试验设计,研究优化胡萝卜奶皮的最佳工艺条件,建立保温温度、保温时间、冷却时间和胡萝卜汁的添加量对感官评分影响的二次多项回归模型,并验证回归模型的有效性。结果表明,胡萝卜奶皮的最佳工艺条件:保温温度66℃,保温时间5.8h,冷却时间7h,胡萝卜汁添加量116mL。此时模型预测感官评分值为89.65,验证试验结果为89.50,与模型预测值基本一致。Box-Behnken response surface methodology was employed to optimize processing technology of the carrots vrum, And the second order quadratic equation for soaking temperature , soaking time , cooling time ,amount of carrot juice was built and the model equation was verified, the result of response surface showed that the optimum process parameters for the carrots vrum as ： soaking temperature of 66℃ , soaking time of 5.8h,eooling time of 7h,amount of carrot juice 116mL. The model gave the prediction of 89.65 ,The confirmatory test showed that the curd effect was 89.50, and fitted the predicted value.

关 键 词：响应面 胡萝卜奶皮 感官评分 

分 类 号：TS201.1[轻工技术与工程—食品科学]