摘要
以产品的感官评分为指标,对奶香花生果配方进行分析,在香精香料、食盐、甜味剂单因素试验的基础上,利用响应面法优化奶香花生果的生产配方。运用响应面法得到的奶香花生果的最佳配方为:香精香料47.09 g、食盐1612.33 g、甜味剂42.85 g。此产品的感官评分为99.8分。
In this paper,sensory ratings of products as an important indicator,the formula of milk fragrant peanut was investigated.Based on the single factor experiment,such as butter flavor,salt,sweeteners,the optimum conditions to production formula were got through response surface methodology.The results showed that the optimum formula as follows: the butter flavor amount of 47.09 g,the salt amount of 1612.33 g,the sweeteners amount of 42.85g.The sensory score was 99.8.
出处
《江苏调味副食品》
2012年第6期15-18,共4页
Jiangsu Condiment and Subsidiary Food
关键词
花生果
奶油香精
配方
响应面分析法
peanut
butter flavor
formula
response surface method
