响应面法优化牦牛乳奶泡加工工艺

Optimization of Yak Milk Foam Processing Technology by Response Surface Methodology

为得到牦牛乳奶泡的最佳工艺参数,以牦牛乳奶泡的综合感官评分指标,以单因素试验和Box-Behnken响应面试验设计分别探究压力、温度、时间和水分对终产品奶泡的影响。结果表明,最佳加工工艺为压力-0.07MPa、温度70.474℃、时间25.328 min、水分26.003%,在此优化条件下牦牛乳奶泡的理论综合评分为93.932分。

In order to obtain the optimal formula of freeze-dried vacuum yak milk foam, the comprehensive sensory score index of vacuum yak milk foam was used to explore the effects of pressure, temperature, time and moisture by single factor test and Box-Behnken response surface test design, respectively. The effect of milk foam on the final product was analyzed.The results showed that the best processing technology was pressure -0.07 MPa, temperature 70.474 ℃, time 25.328min, and moisture content 26.003%. Under the optimized conditions, the theoretical comprehensive score of yak milk foam was 93.932 points.