响应面分析法在植脂奶油搅打特性优化中的应用  

Application of Response Surface Analysis in Optimization of the Whipping Ability of Non-dairy Cream

作　　者：李红[1] 敖海英[1] 赵征[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,天津市300222

出　　处：《中国油脂》2003年第6期55-57,共3页China Oils and Fats

摘　　要：运用SAS的Two-Level设计从影响植脂奶油搅打特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 0 5 % ,植物油 2 5 1 % ,Span60 0 .43 %时植脂奶油的打发率达到最大值 3 3 2 %。Through Two level design,three main effects:sodium caseinate(SC),vegetable oil and Span60 were selected from several factors that influence the Whipping Ability of non dairy cream.Then Box Behnken design and response surface analysis were used to determine the optimum level of the main effects.It is demonstrated that at SC 2.05%,vegetable oil 25.1%,Span60 0.43%,the overrun of non dairy cream can reach maximum,that is 332%.

关 键 词：响应面分析法 植脂奶油 搅打特性 打发率 

分 类 号：TS225.61[轻工技术与工程—粮食、油脂及植物蛋白工程]