摘要
以新鲜花生和鲜牛乳为主要原料,配制、发酵的凝固型酸乳。在单因素实验的基础上,利用Design–Expert软件进行三因素三水平的二次回归中心旋转组合实验设计(Central Composite Design,CCD),并对花生凝固型酸乳配方参数进行优化分析。通过响应面分析确定花生凝固型酸乳的最佳配方:花生浆与牛乳比例为1∶2.5(v/v),蔗糖添加量为4.30%,稳定剂添加量为0.92%,在此条件下,发酵的花生凝固型酸乳口感、质地良好。成品酸度94°T,持水力33%,黏度561 m Pa·s。
The formula of peanut set yoghurt by response surface methodology （ RSM ） based on a central composite design （ CCD ）. The interactive effects of peanut milk content, sugar content and stabilizer content on the taste and flavor were examined. The optimal values of the above parameters were obtained as followed： peanut milk content 1 ： 2.5 （v/v）, sugar content 4.30% and stabilizer content 0.92%. Under these optimal conditions, the peanut set yoghurt with superior quality was obtained. The acidity of end-product was 94 o T, water-holding power and viscosity were 33% and 561 mPa·s resoectivelv.
出处
《粮食与油脂》
北大核心
2015年第3期26-30,共5页
Cereals & Oils
基金
黑龙江省教育厅科研项目(12543044)
关键词
花生
凝固型酸乳
响应曲面
peanut
set yoghurt
response surface methodology
