响应曲面法结合模糊数学优化低脂干酪生产工艺  

Combining the Fuzzy Mathematics and the Response Surface Method to Optimize the Production Process of Low-fat Cheese

作　　者：赵紫微[1] 潘道东[1] 魏艳[1] 任晓芬[1] 朱浩嘉[1] 曾小群[1] 

机构地区：[1]宁波大学海洋学院浙江宁波315211

出　　处：《中国食品学报》2013年第9期62-70,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(30972130);宁波市创新基金项目(2010C92024);宁波市重大攻关项目(2011C11017)

摘　　要：以低脂干酪生产工艺为对象,研究不同的工艺参数对低脂干酪品质的影响并优化工艺条件。在单因素试验的基础上,采用模糊数学处理低脂干酪的感官评定数据;利用响应曲面法进行分析。结果表明,最佳工艺条件是:发酵剂添加量1.08%、凝乳酶添加量0.017%、氯化钙添加量0.02%、发酵温度36.6℃、凝乳温度36.1℃。在该条件下凝乳块的综合得分达到4.58。干酪成品色泽乳黄、酸香浓郁、口感细腻,各项指标均符合质量标准。In order to choose the conditions of optimal technology, the production process of low-fat cheese and the effects of different process parameters on the quality of low-fat cheese was studied. The sensory data of low-fat cheese was processed by fuzzy mathematics and analyzed by response surface method on the basis of single factor test. Results showed that optimal conditions of the production process were as follows： starter 1.08%, rennet 0.017%, CaC12 0.02% fermentation temperature 36.1℃, curd temperature 36.6℃; at that condition, the comprehensive scores of curd is 4.58. The final product was not only a light yellow color but also a unique acid fragrance having exquisite taste, all indexes could conform with the controlled standards.

关 键 词：响应曲面法 模糊数学 低脂干酪 生产工艺 感官评定 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]