乳化工艺参数对干酪粉品质的影响  

Influence of emulsification process parameters on the quality of cheese powders

作　　者：刘晓红[1,2] 孙朋楼 邹淑萍 闫波[4] 

机构地区：[1]哈尔滨工业大学食品科学与工程学院,哈尔滨150090 [2]哈尔滨顺达实业发展有限公司,哈尔滨150025 [3]黑龙江乳业集团,哈尔滨150302 [4]黑龙江生物科技职业学院食品生物系,哈尔滨150025

出　　处：《中国乳品工业》2013年第7期31-34,39,共5页China Dairy Industry

摘　　要：对乳化时间、乳化速度和乳化温度对干酪粉品质的影响进行研究,采用三因素二次回归正交旋转组合设计进行优化,并建立了回归方程,得到了最佳工艺参数。结果表明,在本研究范围内,乳化速度和乳化时间对干酪粉影响极显著(P<0.01),乳化温度对干酪粉影响不显著(P>0.05);通过寻优分析确定乳化的最优工艺条件为:乳化温度83℃、乳化速度1 100 r/min、乳化时间17 min。The influence of emulsification time, emulsification speed and emulsification temperature on the quality of Cheese Powders were studied by second order orthogonal rotation regression design. The regression equation and the optimal conditions were established. Significant differences in emulsification speed and emulsification time were observed within the test range（P〈0.01）. However, emulsification temperature did not affect significantly （P〉0.05）. The optimum emulsification process parameters for Cheese Powders were emulsification temperature 83 ℃, emulsification speed 1520 r/min and emulsification time 17 min.

关 键 词：干酪粉 乳化 品质 优化 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]