摘要
采用“6 2 8”最优回归设计和数学模型探讨了高糖酵母最佳破壁条件。运用向后逐步回归分析法 ,获得花粉破壁率与水分、pH值、渗透压、时间、温度、营养物质用量的最优回归方程 ,且分析了各因子的主效应和互作效应。在计算机三次样条多维插值所得组合中 ,通过搜索可确定花粉破壁率达最大值 92 35 %时的最佳组合条件。把此模型推广到油菜花粉乳酸菌饮料制作工艺的研究中 ,最终确定各因子最佳组合是 :蔗糖添加量为 13 4 0 %,破壁花粉浓度为 2 8 90 %,接种量为 2 5 0 %,发酵乳用量为 5 5 0 0 %,稳定剂用量为 0 2 0 %。该方法不仅是确定最佳发酵条件的优化途径 ,也是食品加工工艺研究中的有效手段。
The best fermentative conditions for breaking rape pollen wall by bread leaven were discussed based upon '628' Regression Design and mathematic model. The optimal regression equation model which expressed the relationship between the rate of breaking pollen wall and water, pH, osmotic pressure, time, temperature and nutrient quantity was established by the best regression model, and single factor effect and mutual effects were analyzed. By way of cubic spline interpolation and search, the optimum combined conditions for the maximum rate of breaking pollen wall (92.35%) were determined. The model was also applied to the study of producing fermented rape pollen beverages. Eventually, the optimal combined conditions were determined as follows: sugar 13.40%, wall-broken pollen 28.90%, inoculation dosage 2.50%, fermented milk 55.00% and stabilizer 0.20%. this method is not only a perfect way of determining the optimal fermentation conditions, but also an effective approach to the study of food processing technology.
出处
《饮料工业》
2003年第1期23-29,共7页
Beverage Industry
关键词
油菜花粉
发酵破壁
发酵条件
破壁率
最优回归方程
主效应
互作效应
rape pollen
breaking wall by fermentation
fermentative condition
rate of breaking pollen wall
regression equation
single factor effect
mutual effect
