基于模糊数学结合响应面法优化双皮奶工艺研究  

Optimization of double skin milk technology based on fuzzy mathematics and response surface methodology

作　　者：刘雪源[1] 陈洪华 LIU Xueyuan;CHEN Honghua(Qingdao Vocational College of Hotel management, Qingdao, Shandong 266100, China;College of Tourism and Culinary Science, Yangzhou University, Yangzhou, Jiangsu 225127, China)

机构地区：[1]青岛酒店管理职业技术学院烹饪学院,山东青岛266100 [2]扬州大学旅游烹饪学院,江苏扬州225127

出　　处：《美食研究》2020年第3期69-73,共5页Journal of Researches on Dietetic Science and Culture

基　　金：国家自然科学基金资助项目(31701634)。

摘　　要：运用模糊数学原理,以蛋清与鲜奶作为主要原料,对影响双皮奶制作工艺中蛋奶比、糖奶比和鲜奶加热温度进行研究。在单因素实验的基础上,使用响应面法建立双皮奶工艺配方与感官品质、凝胶强度之间的回归模型,对双皮奶工艺参数进行优化。结果表明:在蛋清与鲜奶体积比为1∶15(v/v)、白糖与鲜奶质量比为1∶6(m/m)、加热温度为72℃的条件下,大火足汽蒸制10 min高温杀菌,其模糊综合感官评价最高为87.94分,凝乳效果最佳。Using the principle of fuzzy mathematics,with egg white and fresh milk as the main raw materials,the influence of egg-to-milk ratio,sugar-to-milk ratio and fresh milk heating temperature on the production process of double skin milk was studied.Based on the single factor experiments,the response surface methodology was used to establish a regression model between the formula and sensory quality and gel strength,parameters were optimized.The results showed that with the ratios of egg white to fresh milk 1∶15(v/v),white sugar to fresh milk 1∶6(m/m),at the heating temperature of 72℃,and sterilized with steam for 10 min,the coagulation led to a curd with the highest fuzzy comprehensive sensory score of 87.94 points.

关 键 词：双皮奶 模糊感官评价法 响应面法 凝乳效果 

分 类 号：TS972.123.6[轻工技术与工程]