| 响应面法在植脂稀奶油搅打特性优化中的应用 |
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| 引用本文： | 李红,赵征,敖海英,翟金霞.响应面法在植脂稀奶油搅打特性优化中的应用[J].中国乳品工业,2003,31(2):12-14. |
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| 作者姓名： | 李红 赵征 敖海英 翟金霞 |
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| 作者单位： | 天津科技大学,食品科学与生物工程学院,天津,300222 |
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| 摘 要： | 运用SAS的TwoLevel设计从影响植脂稀奶油搅打性的几个因素中选出3个主要因素：酪蛋白酸钠、植物油和Span60。运用Box—Behnken设计的响应面分析法(Response surface analysis)对三者进行了优化，以确定主要因素的最佳水平。优化分析表明：在酪蛋白酸钠2．04％(质量分数)，植物油25．1％(质量分数)，Span600．43％(质量分数)时植脂稀奶油的打发率达到最大值332％。
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| 关 键 词： | 响应面法 植脂稀奶油 搅打特性 优化 打发率 |
| 文章编号： | 1001-2230(2003)02-0012-03 |
| 修稿时间： | 2002年9月25日 |
Application of response surface analysis in the optimization of the whippability of whipped topping |
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| LIHong,ZHAOZheng,AOHai-ying,ZHAIJin-xia.Application of response surface analysis in the optimization of the whippability of whipped topping[J].China Dairy Industry,2003,31(2):12-14. |
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| Authors: | LIHong ZHAOZheng AOHai-ying ZHAIJin-xia |
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| Abstract: | Through Two-level design,three main effects:sodium caseinate(SC),vegetable oil and Span 60were selected from several factors that influence the whippability of whipped topping.Then Bo x-Behnken design and respon se surface analysis were used to determine the opti mum le vel of the main effects.It is demonstrated that at SC 2.04%,vegeta ble oil25.1%,Span 600.43%,the overrun of whipped toppin g can reac h maximum,that is 332%. |
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| Keywords: | response surface analysis whipped topp ing overrun whippability |
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