摘要
以温度、时间、pH值为影响因素,以感官评分为响应值,在单因素试验基础上,采用响应面法对水解植物蛋白调味粉(HVP)的微反应工艺进行优化。结果表明:HVP的最佳微反应工艺条件为温度101.5℃,pH值5.29,时间135min,在此优化条件下,水解植物蛋白调味粉感官品质最佳。
Based on the single factor test, the temperature, time and pH are chosen as the influencing factors, and the sensory score is selected as the response value. Response surface analysis methodology is applied to optimize the microreaction process for HVP. The optimal fermentation conditions are determined as follows： temperature is 101.5 ℃, pH is 5.29, time is 135 rain. Under such optimized conditions, the sensory quality of HVP is the best.
出处
《中国调味品》
CAS
北大核心
2018年第2期121-123,共3页
China Condiment
关键词
水解植物蛋白调味粉
响应面
优化
微反应
感官
hydrolyzed vegetable protein powder
response surface
optimization
microreaction
sensory
