响应曲面法优化胡萝卜奶皮生产工艺

Optimization of Production Process for Carrot Vrum by Response Surface Methodology

以胡萝卜和鲜牛乳为原料,经传统工艺生产胡萝卜奶皮。在单因素试验基础上,利用响应曲面分析法,对胡萝卜奶皮生产工艺进行优化。结果表明,胡萝卜奶皮的最佳生产工艺参数为:1.5kg鲜牛奶添加116.06mL胡萝卜汁,保温时间6.76h,保温温度65.98℃,冷却时间7.00h。以上条件所制得的胡萝卜奶皮口感细腻、组织状态均匀、胡萝卜香气淡雅、风味独特。

The traditional process was used for production of Carrot Vrum by using fresh cow milk and carrot juice as materials. The production process was optimized by response surface metho- dology based on one-factor-at-a-time experiments. The result showed that the optimum conditions {or producing carrot vrum with the highest sensory quality were： 116.06 mL carrot juice/1.5 kg milk,soaking time of 6.76 h,soaking temperature of 65.98 ℃ and cooling time of 7.00h. The carrot vrum obtained under the optimized conditions exhibited exquisite mouth feeling,homogeneous texture, unique flavor and elegant carrot aroma.