摘要
本文以牛初乳粉为试验材料,以白砂糖、赤藓糖醇、牛奶香精、香兰素为试验因素,利用响应曲面法进行试验设计,对牛初乳粉咀嚼片的最佳配方进行研究,并对最佳配方进行感官评价验证。通过对试验得到的回归方程和响应曲面分析得出,牛奶香精与香兰素的交互作用对牛初乳粉咀嚼片的感官评价指标具有极显著作用。利用Design Expert软件得到的最佳配方为:白砂糖13.5%,赤藓糖醇11.5%(相对甜度0.84),牛奶香精1.25%,香兰素0.17%。
In this paper,using bovine colostrum powder as the experimental material,the experimental factors were white sugar/rheum glycol,milk essence,and vanillin,the best formula of milk powder masticatory tablets was studied by using response surface method,and the best formula was evaluated and verified by sensory evaluation.Through the regression equation and the response surface analysis,the interaction between milk essence and vanolin has a very significant effect on the sensory evaluation index of cow's initial milk powder chewing tablets.The best formula obtained using the Design Exert software was 13.5%white sugar,11.5%Rheum glycol(relative sweetness 0.84),1.25%milk essence,and 0.17%vanillin.
作者
李凯锋
杨晓波
王青云
梁超
LI Kai-feng;YANG Xiao-bo;WANG Qing-yun;LIANG Chao(Heilongjiang Province Wondersun Dairy Co.,Ltd,Harbin,150078)
出处
《中国奶牛》
2019年第8期46-49,共4页
China Dairy Cattle
关键词
响应曲面法
牛初乳粉
咀嚼片
配方
Response surface method
Bovine colostrum powder
Chomstick
Formula
