响应面法优化常温饮用型酸乳配方

Response Surface Methodology for the Optimization of the Formulation of a Shelf-Stable Fermented Milk Beverage

采用响应曲面法对常温饮用型酸乳的配方进行优化。用Plackett-Burman设计法研究全脂乳粉与乳清粉的蛋白比例、琼脂、淀粉、果胶、果糖和稀奶油添加量6个因素对酸乳黏度及持水力的影响,筛选出影响酸乳黏度和持水力的显著因素,用Box-Behnken试验设计优化最佳配方。结果表明:全脂乳粉与乳清粉的蛋白比例、琼脂、淀粉及果胶添加量是影响常温饮用型酸乳黏度和持水力的显著因素(P<0.05);经过响应面试验设计建立黏度、持水力和4因素的模型,对此模型进行求解得到最佳配方为全脂乳粉与乳清粉的蛋白比例5∶1、琼脂添加量1 g/L、淀粉10 g/L、果胶0.5 g/L。

This study was an attempt to optimize the formulation of a shelf-stable fermented milk beverage using response surface methodology.The effect of whole milk powder-to-whey ratio,agar,starch,pectin,fructose and cream on the viscosity and water-holding capacity of the beverage was investigated.Whole milk powder-to-whey ratio,agar and starch were identified as the most significant factors using the Plackett-Burman design(P<0.05).The levels of the four factors were optimized using response surface methodology with Box-Behnken design.A response surface model was developed indicating the relationship between each of the response variables and the four factors.The optimal combination obtained from the model was whole milk powder-to-whey ratio 5:1,pectin 1 g/L,starch 10 g/L and pectin 0.5 g/L.