响应面法优化Pizza干酪加工关键工艺参数  

Optimization on of Pizza cheese process parameters by response surface optimization

作　　者：李浩[1] 张建强[1] 冯丽蓉 张丽萍[1] 

机构地区：[1]黑龙江八一农垦大学,黑龙江大庆163319 [2]黑龙江省飞鹤乳业有限公司,黑龙江齐齐哈尔161800

出　　处：《食品与机械》2013年第2期171-174,198,共5页Food and Machinery

基　　金："十二五"国家科技支撑计划项目(编号:2011BAD09B02)

摘　　要：采用四因素五水平二次回归正交旋转组合试验设计,研究Pizza干酪的最佳优化工艺条件,选择预酸化pH、热收缩温度、拉伸温度和拉伸时间进行试验,建立回归模型,并验证回归模型的显著性。结果表明,Pizza干酪的最佳工艺条件:预酸化pH值6.45,热收缩温度40.56℃,拉伸温度79.70℃,拉伸时间7.62 min。该条件下模型预测感官评分值为48.71,验证实验结果为48.50,与模型预测值基本一致。By using five levels and four factors quadratic regression or- thogonal rotation combination design, the optimal Pizza cheese process conditions were studied. This study selected the pre-acidification pH shrinkage temperature, stretching temperature and stretching time for single-factor test, and verify its significant. The results showed that the Pizza cheese optimum conditions were as followed： the pre-acidification pH value 4.56, the shrinkage temperature 40.56 ℃, drawing tempera- ture 79.70℃, and stretching time 7.62 rain. Here the model predicted sensory score is 48.7l, verification test results is 48.50, and fits the predicted value.

关 键 词：响应面 Pizza干酪 感官评分 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]