响应面法优化姜汁撞奶工艺研究  

Optimization of Ginger Juice and Milk Process by Response Surface Methodology

作　　者：谢静[1] 杨天意 吴丹枫[1] 吴鹏[1] 周晓燕[1] XIE Jing;YANG Tian-yi;WU Dan-feng;WU Peng;ZHOU Xiao-yan(College of Tourism and Culinary Science,Yangzhou University,Yangzhou 225127,China)

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225000

出　　处：《中国调味品》2018年第9期92-95,共4页China Condiment

摘　　要：以生姜和鲜奶为主要原料,研究姜奶比、糖奶比和撞奶温度对姜汁撞奶品质和风味的影响。在单因素试验的基础上,使用响应面法优化姜汁撞奶的配方数据。结果表明:在姜汁与鲜奶的配比为1∶20(V/V),白糖和鲜奶的配比为1∶6(V/V),撞奶温度为70℃的条件下,感官评分最高,为89.5分,凝乳效果最佳。Take ginger and milk as the main raw materials,the effects of ginger-to-milk ratio,sugar-tomilk ratio and temperature on the quality and flavor of ginger juice and milk are studied.On the basis of single-factor experiments,the response surface methodology is used to optimize the formula data for ginger juice and milk.The results show that the ratio of ginger juice to fresh milk is 1∶20（V/V）,the ratio of white sugar and fresh milk is 1∶6（V/V）,and the temperature is 70 ℃.Under these conditions,the highest sensory score is 89.5 points,and the curd effect is the best.

关 键 词：姜汁撞奶 响应面法 凝乳效果 

分 类 号：TS201.1[轻工技术与工程—食品科学]