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作 者:张涛[1]
机构地区:[1]江苏省徐州技师学院商贸服务系,徐州221006
出 处:《食品工业》2015年第12期34-37,共4页The Food Industry
基 金:国家科技富民强县专项行动计划项目(BN2012102);国家星火计划项目(2013GA690375)
摘 要:为了优化胡萝卜草莓乳复合饮料的稳定性,试验采用单因素试验和响应曲面法对其工艺进行了研究,建立并分析了各主要影响因子与离心沉淀率关系的数学模型。单因素试验结果表明,单甘脂质量浓度和CMC-Na质量浓度对离心沉淀率影响明显、卡拉胶质量浓度影响不明显。通过RSM响应曲面法的进一步分析显示,回归方程p〈0.000 1,R_(Adj)~2=0.943 0和Adeq.Precision(信噪比)=14.339,说明所建模型与试验值的拟合度很好。胡萝卜草莓乳复合饮料的稳定性工艺参数为单甘脂质量浓度0.108%、卡拉胶质量浓度0.208%和CMC-Na质量浓度0.075%;经试验验证,在此条件下离心沉淀率为0.68%,与理论计算值0.66%基本一致。To optimizate the stability of compound beverage of carrot, strawberry and milk, experiment design employed single factor experiments and response surface methodology(RSM). A mathematical model was developed and analyzed to describe the relationships between the main factors and the response of the centrifugal sedimentation rate. The results of the single factor experiments showed that the mass concentration of glycerel monostearte and CMC-Na was signif icant, the mass concentration of carrageenan insignif icant. The results of the response surface methodology showed that the p was lower than 0.000 1, R_(Adj)~2=0.943 0 and Adeq. Precision=14.339 from the regression model. It indicated that the model was adequate to describe the experimental value. Based on the canonical analysis, the optimum conditions were obtained as follows: the mass concentration of glycerel monostearte 0.108%, the mass concentration of carrageenan 0.208% and the mass concentration of CMC-Na 0.075%. Under the optimized conditions, it could be included that the best centrifugal sedimentation rate was 0.68%, which was close to the estimated value 0.66% attained by using regression model.
分 类 号:TS275.4[轻工技术与工程—农产品加工及贮藏工程]
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