摘要
以还原糖转化率为指标,利用正交回归组合设计对蜂蜜发酵酸奶中三个重要因素:蜂蜜添加量、大豆分离蛋白替代度和接种量进行研究,拟合出回归方程。回归分析表明,蜂蜜添加量和大豆分离蛋白替代度对还原糖转化率有极显著的影响,并寻得最优水平为:蜂蜜添加量9.36%、大豆分离蛋白替代度37.8%、接种量2%。
With the regress-orthogonal design and the conversion of reducing sugar as the index, the three important factors-the accession of honey, the substitutability of soy protein isolates and the inoculation-which play an important part in honey ferment sour milk were analysed and studied. Regression analysis showed that the accession of honey and the substitutability of soy protein isolates influenced the the conversion of reducing sugar significantly and the optimum accession of honey as 9.36% ,the optimum substitutability of soy protein isolates as 37.8% and the optimum inoculation as 2%.
出处
《食品科技》
CAS
北大核心
2007年第6期200-203,共4页
Food Science and Technology
关键词
正交组合设计
大豆分离蛋白
发酵
the regress-orthogonal design
soy protein isolates
ferment
