以离心沉淀率为指标优化山楂枸杞乳复合饮料的稳定性

Optimization of stability of compound beverage of hawthorn, Chinese Wolfberry and milk with centrifugal sedimentation rate of evaluation

为了优化山楂枸杞乳复合饮料的稳定性,试验采用单因素试验和响应曲面法对其工艺进行了研究,建立并分析了各主要影响因子与离心沉淀率关系的数学模型。单因素实验结果表明,卡拉胶质量分数和单甘脂质量分数对离心沉淀率影响明显、黄原胶质量分数影响不明显。通过RSM响应曲面法的进一步分析显示,回归方程P值<0.01,R2Adj为0.9145和Adeq.Precision(信燥比)为13.555,说明所建模型与实验值的拟合度很好。山楂枸杞乳复合饮料的稳定性工艺参数为卡拉胶质量分数0.168%、黄原胶质量分数0.101%和单甘脂质量分数0.0437%;经实验验证,在此条件下离心沉淀率为0.5154%,与理论计算值0.5205%基本一致。

To optimizate the stability of compound beverage of hawthorn, Chinese Wolfberry and milk, experiment design employed single factor experiments and response surface methodology（RSM）. A mathematical model was developed and analyzed to describe the relationships between the main factors and the response of the centrifugal sedimentation rate. The results of the single factor experiments showed that the mass concentration of carragenan and glycerel monostearte was significant, and the mass concentration of Xanthan gum insignificant. The results of the response surface methodology showed that the P value was lower than 0.01, R^2 Adj was 0.9145 and Adeq.Precision was 13.555 from the regression model. It indicated that the model was adequate to describe the experimental value. Based on the canonical analysis, the optimum conditions were obtained as follows： the mass concentration of carrageenan 0.168%, the mass concentration of xanthan 0.101% and the mass concentration of monoglyceride 0.0437%. Under the optimized conditions, it can be included that the best centrifugal sedimentation rate is 0.5154%, which is close to the estimated value 0.5205% attained by using regression model.