均匀设计法对营养早餐奶配方的优化研究

The Research on Optimum Ingredient of Nutritional Breakfast Milk by Uniform Design Method

当固定蔗糖添加量2.5%条件下,采用U1(212×63)均匀设计并通过感官评价方法对营养早餐奶配方进行优化,优化的结果表明:营养早餐奶的最佳配方为牛乳含量84.5%、麦片1.57%、蛋黄粉0.34%、稳定剂1.25‰、蔗糖2.5%。

On the condition sory estimation method was of 2.5% fixed sucrose additive volume, the U12 （12×6^3） uniform design and sen- used to optimize the ingredient of nutritional breakfast milk, the result indicates that the proper ingredient of nutritional breakfast milk is milk content 84.5%,cornmeal 1.57%, vitelline powder 0.34%, stabilizer 1.25%o, and sucrose 2.5%.