响应面法优化基于琼脂的布丁复合增稠剂研究

Study on mixed-thickener of milk Pudding based on agar

研究了以琼脂为主要原料，并与刺槐豆胶和变性淀粉配合开发牛奶布丁复合增稠剂。在单因素试验的基础上．利用Box—Benhnken中心组合试验和响应面分析法，确定了牛奶布丁复合增稠剂中各种组分的最适添加比例。结果表明，牛奶布丁中琼脂、刺槐豆胶和变性淀粉3种增稠剂添加量分别为0．15％，0．02％，1．11％（均为质量分数）。利用此复合增稠剂生产出的牛奶布丁呈半凝固状态、黏稠度适中、口感细腻，具有软式牛奶布丁的质构特点。在冷藏（0～4℃）和常温（24-26℃）贮存28d后，黏度和感官特征良好，冷藏效果更佳。

With fresh milk as raw materials, the application of mixed stabilizer composed of agar, locust bean gum, and modified starch in milk pudding of application was studied. Through the single-factor experiment, the Box-Benhnken designed experiment and the response surface method, the optimal portfolio of mixed stabilizer of milk pudding are： agar is 0.15%, locust bean gum is 0.02% and modified starch is 1.11%. Milk pudding has the soft milk pudding characteristic including half solidification condition, moderate viscosity, delicate taste, and its viscosity and organoleptic cha.racter were fine after stored 28 days at ambient temperature （24- 26 ℃）, Which is better at cold storage （0 to 4 ℃）