摘要
采用Box-Behnken实验设计法,研究不同添加剂的最佳添加量,选择菊粉、焦磷酸钠、柠檬酸钠和桔皮果胶进行单因素实验,并验证回归模型的显著性。结果表明,添加剂的最佳添加量:菊粉0.635℅,焦磷酸钠2.67℅,柠檬酸钠2.38℅,桔皮果胶0.525℅(均为质量分数),拉伸时间7.62 min。此时模型预测品质评分值为97.92分,验证试验结果为97分,与模型预测值基本一致。
By the five levels of the four factors quadratic regression orthogonal rotation combination design, to research the best pizza cheese optimize the process conditions. This study selected the pre-acidification pH shrinkage temperature, stretching temperature and stretching time for single-factor test, and verify its significant. The results show that the pizza cheese optimum conditions： the pre-acidification pH value of 4.56, the shrinkage temperature of 40.56℃, a drawing temperature of 79.70℃, and stretching time 7.62 rain. The model predicted sensory score is 48.71, verification test results of 48.50, consistent with the predicted value.
出处
《中国乳品工业》
CAS
北大核心
2013年第9期29-32,共4页
China Dairy Industry
基金
"十二五"国家科技支撑计划项目(2011BAD09B02)
