响应面法优化双蛋白干酪加工工艺  

Optimization of Processing Technology of Double Protein Cheese by Response Surface Method

作　　者：万俊[1] 蒋爱民[2] 曲直[2] 谭淑君[2] 尹凯丹[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8期1013-1017,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：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:双蛋白干酪最佳制作工艺为豆乳添加量为20%(V/V),氯化钙添加量0.04%,凝乳酶添加量为0.02%,凝乳温度为32℃。在此条件下,理论凝乳效果得分为87.67,验证值为88.00。According to Box-Behnken center combination experimental design principle, second multiple regression models were established using curd effect as response, and the effectiveness of the model was verified. The results showed that the best processing conditions for double protein cheese production were as follows： 20% （V/V） soybean milk, 0.04% calcium chloride, 0.02% curd enzyme and curd temperature 32 ℃, under which the highest yield of curd effect reached with estimated value and verified value being of 87.67 and 88.00, respectively.

关 键 词：响应面 双蛋白干酪 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]