响应面法在植脂稀奶油搅打特性优化中的应用  

Application of response surface analysis in the optimization of the whippa bility of whipped topping

作　　者：李红[1] 赵征[1] 敖海英[1] 翟金霞[1] 

机构地区：[1]天津科技大学食品科学与生物工程学院,天津300222

出　　处：《中国乳品工业》2003年第2期12-14,共3页China Dairy Industry

摘　　要：运用SAS的TwoLevel设计从影响植脂稀奶油搅打性的几个因素中选出3个主要因素:酪蛋白酸钠、植物油和Span60。运用Box-Behnken设计的响应面分析法(Responsesurfaceanalysis)对三者进行了优化,以确定主要因素的最佳水平。优化分析表明:在酪蛋白酸钠2.04%(质量分数),植物油25.1%(质量分数),Span600.43%(质量分数)时植脂稀奶油的打发率达到最大值332%。Through Two-level design,three main effects:sodium caseinate(SC),vegetable oil and Span 60were selected from several factors that influence the whippability of whipped topping.Then Bo x-Behnken design and respon se surface analysis were used to determine the opti mum le vel of the main effects.It is demonstrated that at SC 2.04%,vegeta ble oil25.1%,Span 600.43%,the overrun of whipped toppin g can reac h maximum,that is 332%.

关 键 词：响应面法 植脂稀奶油 搅打特性 优化 打发率 

分 类 号：TS225.23[轻工技术与工程—粮食、油脂及植物蛋白工程]