摘要
采用Box-Behnken中心组合响应面试验设计,研究优化胡萝卜奶皮的最佳工艺条件,建立保温温度、保温时间、冷却时间和胡萝卜汁的添加量对感官评分影响的二次多项回归模型,并验证回归模型的有效性。结果表明,胡萝卜奶皮的最佳工艺条件:保温温度66℃,保温时间5.8h,冷却时间7h,胡萝卜汁添加量116mL。此时模型预测感官评分值为89.65,验证试验结果为89.50,与模型预测值基本一致。
Box-Behnken response surface methodology was employed to optimize processing technology of the carrots vrum, And the second order quadratic equation for soaking temperature , soaking time , cooling time ,amount of carrot juice was built and the model equation was verified, the result of response surface showed that the optimum process parameters for the carrots vrum as ： soaking temperature of 66℃ , soaking time of 5.8h,eooling time of 7h,amount of carrot juice 116mL. The model gave the prediction of 89.65 ,The confirmatory test showed that the curd effect was 89.50, and fitted the predicted value.
出处
《包装与食品机械》
CAS
2012年第3期11-15,共5页
Packaging and Food Machinery
基金
"十二五"国家科技支撑计划项目(2011BAD09B02)
科技部科技人员服务企业行动项目(2009GJB20010)
关键词
响应面
胡萝卜奶皮
感官评分
response surface
the carrots vrum
sensory scores
