响应面法优化抗氧化牦牛乳奶粉配方  

Optimization of Antioxidant Formula of Yak Milk Powder by Response Surface Methodology

作　　者：李亚萍 罗丽 崔广智 苏德亮 尹兰 宋礼 LI Yaping;LUO Li;CUI Guangzhi;SU Deliang;YIN LAN;SONG Li(Gannan Beiyite Biotechnology Co.,Ltd.,Hezuo 747000;Gansu Hualing Dairy Co.,Ltd.,Hezuo 747000;Gansu Hualing Biotechnology Research Center,Lanzhou 730000)

机构地区：[1]甘南倍益特生物科技有限公司,合作747000 [2]甘肃华羚乳品股份有限公司,合作747000 [3]甘肃华羚生物技术研究中心,兰州730000

出　　处：《食品工业》2022年第8期52-56,共5页The Food Industry

基　　金：“科技助力经济2020”重点专项(编号:SQ2020YFF0421229)。

摘　　要：为优化抗氧化牦牛乳奶粉配方、改良口感,在单因素试验的基础上,选择沙棘粉、大豆多肽粉、玉米低聚肽粉为影响因素,感官得分为响应值,采用响应面法,对抗氧化牦牛乳奶粉配方进行优化。由试验和优化结果可知,抗氧化牦牛乳奶粉最佳配方为大豆多肽粉13%、玉米低聚肽粉9%、沙棘粉7%,在此条件下配方奶粉感官得分为82.663分,与理论值接近。由此可知,配方优化的条件合理,奶粉具有良好的口感和品质。In order to optimize the formula of antioxidant yak milk powder and to improve the taste,based on the single factor experiment,seabuckthorn powder,soybean peptide powder and corn oligopeptide powder were selected as the influencing factors,and the sensory score was the response value.Response surface method was used to optimize the formula of antioxidant yak milk powder.The best formula of antioxidant yak milk powder was that soybean peptide powder 13%,corn oligopeptide powder 9%,and seabuckthorn powder 7%.Under this condition,the sensory score of the formula was 82.663 points,which was close to the theoretical value.Therefore,the optimized formula conditions are reasonable,and the milk powder has good taste and quality.

关 键 词：牦牛乳 抗氧化 大豆多肽粉 玉米低聚肽粉 沙棘粉 响应面法 

分 类 号：TS252.51[轻工技术与工程—农产品加工及贮藏工程]