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响应面法优化小麦胚酸奶工艺的研究
引用本文:张倩,张晓峰,韩萍,陈小梅,朱明君.响应面法优化小麦胚酸奶工艺的研究[J].中国酿造,2011(6).
作者姓名:张倩  张晓峰  韩萍  陈小梅  朱明君
作者单位:1. 郑州大学公共卫生学院,河南郑州45001
2. 郑州人民医院,河南郑州,450003
摘    要:以小麦胚添加量、接种量和发酵时间3因素为自变量,麦胚酸奶感官评分为因变量,按中心组合设计法中的Box-Behnken法设计试验,考察各因素交互作用对麦胚酸奶感官质量的影响,采用响应面分析法对小麦胚酸奶工艺进行优化.采用Design-Expert 7.1.1软件进行模拟得到二次多项式回归方程预测模型,确定小麦胚酸奶的最佳工艺条件为:小麦胚添加量7.2%,菌种添加量8.8%,发酵时间5h.在此条件下,酿制的小麦胚酸奶组织均匀、口感细腻、酸甜适度.

关 键 词:小麦胚  酸奶  响应面分析

Optimization of production technology of wheat germ yogurt by response surface methodology
ZHANG Qian,ZHANG Xiaofeng,HAN Ping,CHEN Xiaomei,ZHU Mingjun.Optimization of production technology of wheat germ yogurt by response surface methodology[J].China Brewing,2011(6).
Authors:ZHANG Qian  ZHANG Xiaofeng  HAN Ping  CHEN Xiaomei  ZHU Mingjun
Affiliation:ZHANG Qian1,ZHANG Xiaofeng1,HAN Ping1,CHEN Xiaomei2,ZHU Mingjun1(1.College of Public Health,Zhengzhou University,Zhengzhou 450001,China,2.Zhengzhou People's Hospital,Zhengzhou 450003,China)
Abstract:The effects of the interactions of wheat germ amount,inoculum and fermentation time on the sensory evaluation score of wheat germ yogurt were investigated by experiments with Box-Behnken design,taking wheat germ amount,inoculum and fermentation time as independent variables and sensory evaluation score of wheat germ yogurt as dependent variable.The production technology of wheat germ yogurt was optimized by response surface methodology.A quadratic polynomial regression equation was developed by Design-Exper...
Keywords:wheat germ  yogurt  response surface analysis  
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