回归正交设计法研制发酵米汁饮料

STUDY ON THE PREPARATION OF FERMENTATION RICE JUICE BEVERAGE BY USING AN ORTHOGONAL REGRESSION DESIGN

以清洁米加工的副产品高蛋白米粉和碎米为原料,采用回归正交设计法研制发酵米汁饮料。结合顺序法进行的嗜好性测试,确定了最佳的发酵工艺参数,并考察了各因素之间影响的主次顺序。计算机建立的回归方程和空间作图分析,直观地揭示了发酵的具体进程,起到了预测和监控的作用。

An orthogonal regression design is used in studying the preparation of fermentation rice juice beverage from high-protein rice flour and broken rice. The optimum fermentation conditions and the major-minor sequence among factors are decided by the sensory evaluation and mathematical analyses. With the help of IBM-PC computer, the regression equations and diagram reveal, predict and supervise the fermentation process.