响应面法优化Camembert干酪加工工艺  

Optimization of Processing Conditions for Camembert Cheese by Response Surface Method

作　　者：万俊[1] 蒋爱民[2] 曲直[2] 谭淑君[2] 陶正平[1] 

机构地区：[1]广东农工商职业技术学院热作系,广东广州510507 [2]华南农业大学食品学院,广东广州510640

出　　处：《现代食品科技》2012年第7期840-844,共5页Modern Food Science and Technology

基　　金：农业部引进国际先进农业科学技术"948"项目(2010-Z32)

摘　　要：在氯化钙添加量、凝乳酶添加量、凝乳温度、排乳时间等单因素实验的基础上,根据Box-Behnken中心组合实验设计原理,采用4因素3水平响应曲面分析法,以凝乳效果为响应值建立二次多项回归模型,并验证模型的有效性。实验结果表明:Camembert干酪最佳制作工艺为氯化钙添加量为0.06%,凝乳酶添加量为0.02%,凝乳温度为32℃,排乳时间为30 min。在此条件下,理论凝乳效果得分为89.63,验证值为89.50。The effects of calcium chloride amount, curd enzyme quantity, soybean milk amount and curd temperature on a camembert cheese preparation were studied. According to Box-Behnken center combination experimental design principle, second multiple regression model were estibulshed using curd effect as response value and the effectiveness of the model was verified. The results showed that the best cheese production process conditions were as follows： 0.06% calcium chloride, 0.02% curd enzyme, curd temperature 32 ℃ and row milk time 30 min, under which the estimated value and verified yield values of curd effect were as high as 89.63 and 89.50, respectively.

关 键 词：响应面 CAMEMBERT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]