基于均匀设计和主成分分析的新口味配方奶粉工艺优化  

Process Optimization of New Taste Formula Based on Uniform Design and Principal Component Analysis

作　　者：张岩岩[1] 

机构地区：[1]吉林农业科技学院,吉林吉林132101

出　　处：《食品研究与开发》2018年第3期96-103,共8页Food Research and Development

基　　金：吉林省教育厅十三五科学技术研究项目(吉教科文合字[2016]第162号)

摘　　要：为优化新口味配方奶粉工艺,采用单因素和均匀设计相结合进行试验,对均匀设计试验数据进行多元回归分析。单因素试验表明:蛋黄粉添加量、白砂糖添加量、稳定剂添加量、柠檬酸添加量、进风温度、出风温度、蠕动泵速度对配方奶粉的感官得分、水分含量、溶解率有较大的影响。均匀设计及主成分分析结果表明:主成分与配方奶粉品质指标之间的表达式:F_1=-0.373Y_1+0.287Y_2-0.212Y_3+0.077Y_4+0.352Y_5;F_2=-0.126Y_1-0.295Y_2+0.307Y_3+0.716Y_4+0.225Y_5。且提取2个组分作为潜变量,综合得分取最大值时,模型预测最佳工艺参数为:蛋黄粉添加量20%、白砂糖添加量6%、稳定剂添加量0.1%、柠檬酸添加量0.3%、进风温度130℃、出风温度55℃、蠕动泵速度150 m L/h。In order to optimize the process of new taste formula milk powder, single-factor and uniform design were combined to carry out multiple regression analysis on uniform design test data. The results of single factor experiment showed that sensory score, moisture content and dissolution rate of formula milk powder were more than those of egg powder, sugar addition, sugar addition, stabilizer addition, citric acid addition, inlet air temperature, air outlet temperature and peristaltic pump speed Big impact The results of uniform design and principal component analysis showed that the expression between the principal components and the quality indexes of formula was： F1 = -0.373Y1 ＋ 0.287Y2-0.212Y3 ＋ 0.077Y4 ＋ 0.352Y5; F2 = -0.126Y1 - 0.295Y2 ＋ 0.307Y3 ＋ 0.716Y4 ＋ 0.225Y5. And the two components were extracted as the latent variable. When the integrated score was the maximum value, the optimum process parameters for the model prediction were as follows： the amount of egg yolk powder added 20 %, the amount of white sugar added 6 %, the amount of stabilizer 0.1 %, the amount of citric acid added 0.3 %, inlet temperature 130 ℃, outlet temperature 55 ℃, peristaltic pump speed 150 mL/h.

关 键 词：单因素试验 均5设计 主成分分析 新口味配方奶粉 工艺优化 

分 类 号：TS252.51[轻工技术与工程—农产品加工及贮藏工程]