摘要
以发酵酸豆奶稳定性的数学模型为基础，利用优化理论和方法，借助计算机处理数据，得到了酸豆奶最佳品质以及最佳稳定性的工艺及配方．用这种方法不仅可省略生产中大量的试验。
Based on the established mathematical models for their quotas, the technology and formulation for optimum quality and stability of sour bean milk can be obtained using advanced optimum theory and method and the data processed by computer. It showed that the parameters well agreed with production practice, and that the method used in this paper can greatly reduce test times. All results were, therefore, also suitable for the production.
基金
陕西省杨陵农业科技开发基金
关键词
酸豆奶
稳定性
优化设计
多目标优化
sour bean milk
stability
optimal design
many aim optimization
