冷加工即食棒配方的SPSS正交设计优化

Optimization by orthogonal array design on the formula of cold processing bar

采用正交设计方法对冷加工即食棒的配方进行优化。选择蛋白质原料配比、碳水化合物原料配比、甘油、卵磷脂为考察因素,以产品硬度为指标,用感官评价方法进行评分。试验设计及数据处理运用SPSS17.0软件。结果表明,最优的蛋白质原料配比为乳清蛋白:大豆分离蛋白:胶原蛋白:豌豆蛋白=2:1:0.5:0.5;最优碳水化合物原料配比为葡萄糖:麦芽糖浆:山梨糖醇=1:2:1;主要辅料甘油4.1%,卵磷脂1.6%。以此优化配方制得的即食棒常温条件贮存720天,其硬度增加值明显小于非优化配方产品。

Orthogonal army design was used to optimize the formula of cold processing ready-to-eat bars. The ratio of proteins, the ratio of carbohydrates, glycerol, lecithin were selected as factors, hardness of the bar was selected as index. The SPSS 17.0 software was adopted to analyze the experimental data. The optimal formula were determined as follows： the ratio of proteins was whey protein： soy protein isolates： collagen： pea protein= 2：1：0.5：0.5, the ratio of carbohydrates was glucose： maltose syrup： sorbitol = 1：2：1, the major supplementary materials were glycerol 4.1% and lecithin 1.6 %. During 720 day＇s storage, bars processed under the above conditions had a much less hardness increase compared with those under non-optimized formula.