基于模糊数学结合响应面法优化双皮奶工艺研究

Optimization of double skin milk technology based on fuzzy mathematics and response surface methodology

运用模糊数学原理,以蛋清与鲜奶作为主要原料,对影响双皮奶制作工艺中蛋奶比、糖奶比和鲜奶加热温度进行研究。在单因素实验的基础上,使用响应面法建立双皮奶工艺配方与感官品质、凝胶强度之间的回归模型,对双皮奶工艺参数进行优化。结果表明:在蛋清与鲜奶体积比为1∶15(v/v)、白糖与鲜奶质量比为1∶6(m/m)、加热温度为72℃的条件下,大火足汽蒸制10 min高温杀菌,其模糊综合感官评价最高为87.94分,凝乳效果最佳。

Using the principle of fuzzy mathematics,with egg white and fresh milk as the main raw materials,the influence of egg-to-milk ratio,sugar-to-milk ratio and fresh milk heating temperature on the production process of double skin milk was studied.Based on the single factor experiments,the response surface methodology was used to establish a regression model between the formula and sensory quality and gel strength,parameters were optimized.The results showed that with the ratios of egg white to fresh milk 1∶15(v/v),white sugar to fresh milk 1∶6(m/m),at the heating temperature of 72℃,and sterilized with steam for 10 min,the coagulation led to a curd with the highest fuzzy comprehensive sensory score of 87.94 points.