| 响应曲面法优化羊乳牛乳混合干酪出品率 |
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| 引用本文： | 李昌盛,张富新,邹鲤岭,昝林森.响应曲面法优化羊乳牛乳混合干酪出品率[J].食品与发酵工业,2008,34(10). |
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| 作者姓名： | 李昌盛 张富新 邹鲤岭 昝林森 |
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| 作者单位： | 1. 陕西师范大学食品工程与营养科学学院,陕西,西安,710062
2. 西北农林科技大学动物科技学院,陕西,杨凌,712100 |
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| 摘 要： | 采用响应曲面法建立了半硬质羊乳牛乳混合干酪出品率的二次多项数学模型,验证了模型的有效性,并考察凝乳酶添加量、酸化值和CaCl2添加量对混合干酪出品率的影响,优化出混合干酪出品率的工艺参数为凝乳酶添加量3747.25SU,酸化值5.99,CaCl2添加量0.04%,并且干酪的品质较好。
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| 关 键 词： | 混合干酪 出品率 优化条件 |
Optimization of Yield for Cheese Made by Goat and Bovine Milk |
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| Li Changsheng,Zhang Fuxin,Zou Liling,Zan Linsen.Optimization of Yield for Cheese Made by Goat and Bovine Milk[J].Food and Fermentation Industries,2008,34(10). |
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| Authors: | Li Changsheng Zhang Fuxin Zou Liling Zan Linsen |
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| Affiliation: | Li Changsheng1,Zhang Fuxin1,Zou Liling1,Zan Linsen2 1 |
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| Abstract: | Response surface methodology(RSM) was employed in the present work and a second order quadratic equation for yield of cheese made by goat and bovine milk was built.The adequacy of the model equation for predicting the optimum response values was verified effectively by the validation data.Effects of rennet proportion,acidulated value and CaCl2 proportion on yield of cheese were explored.By analyzing the response surface plots and solving the quadratic equation,the optimum process parameters for yield of cheese made by goat and bovine milk were obtained as:rennet addition 3747.25SU,acidulated value 5.99 and CaCl2 addition 0.04%. |
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| Keywords: | goat and bovine cheese yield optimization |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
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