响应面法优化不同添加剂对Pizza干酪品质的影响  

Research of Pizza cheese process parameters by response surface optimization

作　　者：李浩[1] 张建强[1] 王英[1] 张金东 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：《中国乳品工业》2013年第9期29-32,共4页China Dairy Industry

基　　金："十二五"国家科技支撑计划项目(2011BAD09B02)

摘　　要：采用Box-Behnken实验设计法,研究不同添加剂的最佳添加量,选择菊粉、焦磷酸钠、柠檬酸钠和桔皮果胶进行单因素实验,并验证回归模型的显著性。结果表明,添加剂的最佳添加量:菊粉0.635℅,焦磷酸钠2.67℅,柠檬酸钠2.38℅,桔皮果胶0.525℅(均为质量分数),拉伸时间7.62 min。此时模型预测品质评分值为97.92分,验证试验结果为97分,与模型预测值基本一致。By the five levels of the four factors quadratic regression orthogonal rotation combination design, to research the best pizza cheese optimize the process conditions. This study selected the pre-acidification pH shrinkage temperature, stretching temperature and stretching time for single-factor test, and verify its significant. The results show that the pizza cheese optimum conditions： the pre-acidification pH value of 4.56, the shrinkage temperature of 40.56℃, a drawing temperature of 79.70℃, and stretching time 7.62 rain. The model predicted sensory score is 48.71, verification test results of 48.50, consistent with 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]