热处理及蔗糖添加量对香豆乳褐变程度的影响研究

Study on effect of heat treatment and the dosage of sucrose on the Tonka-bean milk extent of browning

以香豆为原料制备香豆乳,研究热处理及蔗糖添加量对香豆乳褐变程度的影响,通过响应面方法对其条件进行优化,采用单因素实验对影响香豆乳褐变程度较大的三个因素(煮浆温度、煮浆时间、蔗糖添加量)进行考察,以褐变指数和感官评分为指标,实验条件选取三因素三水平。通过回归方差分析,响应曲面分析及模型优化,确定最佳条件为:煮浆温度90℃,煮浆时间4min,蔗糖添加量10%,验证实验香豆乳褐变指数为0.07502,感官评分为94,与响应面预测结果非常接近,因此响应面法对热处理条件和蔗糖添加量的优化是可靠高效的,对提高香豆乳感官品质具有实际应用价值。

Tonka-bean was used as the raw material to make the milk,discussing the effect of heat treatment and the dosage of sucrose on the Tonka-Bean milk extent of browning. the response surface methodology was applied to optimize the boiling syrup condition. Effects of three crucial factors（boiling syrup temperature,boiling syrup time,the dosage of sucrose） on the Tonka-bean milk extent of browning were investigated adpoting one-factor-at-a-time design. Using the browning index and sensory score as index,the experiment condition were determined with three factors and there levels,according to the analysis of the variance and curved surfaces,and the optimizing of parameters of fitted mathematical model.The best condition was：boiling syrup temperature 90℃,boiling syrup time 4min,the dosage of sucrose 10%,the actual browning index was 0.07502,sensory value was 94,pretty close to predicted values,so the optimizing of heat treatment condition and the dosage of sucrose was reliable and efficient,it benefit to improve the sensory quality of Tonka-bean milk.