摘要
探讨添加不同比例豆乳、CaCl2及凝乳酶3个因素对凝乳物性中硬度的影响,得到较佳双蛋白凝乳切割点,从而保证产品得率。使用质构仪利用一次下压法测定凝乳的硬度,利用二次多项式回归的方法建立数学模型,并绘制响应面,根据数学模型计算出较优生产条件。结果表明:在豆乳添加比例5.98%、CaCl2浓度为0.044%和凝乳酶添加量为7.0×10-3g·mL-1条件下,得到的凝乳硬度为63.926g。通过方差分析和判定系数检验,证明该模型拟合度较好,具有生产操作可行性。
The influence of three factors of soy milk proportions,CaCl2 and rennet properties on the hardness was discussed then the better double protein curd cutting point was gotten,thereby to ensure that product yield.Texture Analyzer was used to analyze the hardness of the curd,and quadratic polynomial regression were used by using mathematical models and draw response surface,according to the mathematical model to calculate the optimum production conditions.The best curd condition was determined,which is the ratio of soymilk of 5.98%,CaCl2 concentration of 0.044%,and clotting enzyme of 7.0×10-3g·mL-1.Under above condition,the curd hardness was 63.926g.Analysis of variance and tests coefficient of determination showed that the model fitted better with the process operation.
出处
《沈阳农业大学学报》
CAS
CSCD
北大核心
2010年第5期590-593,共4页
Journal of Shenyang Agricultural University
基金
国家高技术研究发展(863)计划项目(2006AA10Z306)
吉林省科技发展计划项目(20080228)
现代农业产业技术体系建设专项资金资助项目(nycytx-0502)
关键词
双蛋白凝乳
质构
数学模型
响应面
岭脊分析
double protein curd
texture
mathematical model
response surface
ridge analysis
