响应面法优化制备低脂冰淇淋的研究  

Preparation and optimization of low fat ice-cream by response surface methodology

作　　者：杜鹃[1] 靳志明[2] 刘胜一[2] 冯大伟[2] 申京宇[1] 衣悦涛[2] 

机构地区：[1]烟台大学生命科学学院,烟台264005 [2]中国科学院烟台海岸带研究所,烟台264003

出　　处：《食品科技》2013年第12期104-109,共6页Food Science and Technology

基　　金：国家高技术研究发展计划项目(2012AA021205);“十二五”国家科技支撑计划项目(2011BAC02B04);中国科学院战略性新兴产业项目(1731300000081)

摘　　要：用菊糖替代部分脂肪,采用响应面法对低脂冰淇淋的配方进行了优化研究,以感官评价为指标,研究了稳定乳化剂、菊糖、奶油用量对冰淇淋感官品质的影响。通过单因素实验筛选出稳定乳化剂、菊糖、奶油等对低脂冰淇淋感官品质影响较大的3个主要因素,再对这3个单因素进行中心复合设计。经响应曲面法分析,当稳定乳化剂、菊糖、奶油用量分别为0.46%、4.99%、4.06%时,可以得到高感官品质的冰淇淋。验证实验表明,实际冰淇淋的感官品质与模型预测值相近,因此响应面法对低脂冰淇淋的配方优化合理可行、准确且高效。To study the thermal expansion property of long fibre reinforced unidirectional （UD） composite, a new method was developed to create fibre random distribution models. In all the models, the fibre distribution state and the real periodic boundary condition have been taken into account. For models with high fibre volume fraction, a method called RDM （random disturbing method） was developed, which can generate models with fibre volume fraction not less than 65%. Random models generated by RDM were used to forecast the thermal expansion coefficient of M40J/TDE-85, and the thermal expansion coefficients of this composite were tested with high precision. The predicted results agree well with the experimental data, which shows that this random model can be used to predict the thermal expansion coefficients of UD composite correctly. It is rapid and precise to adopt this random model to predict the thermal expansion property of composite, and it would be convenient for materials study and engineering application.

关 键 词：菊糖 脂肪替代品 低脂冰淇淋 响应面法 

分 类 号：TS201.4[轻工技术与工程—食品科学]