| 黑树莓夸克最佳工艺参数组合的灰色分析 |
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| 引用本文： | 屈小媛,胡萍,周光桥. 黑树莓夸克最佳工艺参数组合的灰色分析[J]. 中国酿造, 2011, 0(10) |
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| 作者姓名： | 屈小媛 胡萍 周光桥 |
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| 作者单位： | 贵州大学生命科学学院,贵州贵阳,550025 |
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| 摘 要： | 以鲜牛乳和黑树莓果汁为主要原料,采用多目标灰色组合决策原理对黑树莓夸克生产中主要工艺参数CaCl2添加量、酶用量、切割pH值进行灰色分析.结果表明:黑树莓夸克主要工艺参数的最优组合为CaCl2添加量0.02％、酶用量40mg/L、切割pH值为4.6.
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| 关 键 词： | 夸克 黑树莓果汁 灰色分析 |
Grey relational analysis on optimum production parameters of black raspberry Quark |
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| QU Xiaoyuan,HU Ping,ZHOU Guangqiao. Grey relational analysis on optimum production parameters of black raspberry Quark[J]. China Brewing, 2011, 0(10) |
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| Authors: | QU Xiaoyuan HU Ping ZHOU Guangqiao |
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| Affiliation: | QU Xiaoyuan,HU Ping,ZHOU Guangqiao(College of Life Science,Guizhou University,Guiyang 550025,China) |
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| Abstract: | Quark is a kind of fresh cheese.The processing technology of black raspberry Quark was introduced in this paper.The main influencing factors to the quality of black raspberry Quark,such as CaCl2 content,enzyme content and cutting pH value,were decided by grey relational analysis.The results showed that the optimal conditions for the production of black raspberry Quark were as follows: CaCl2 0.02%,enzyme 40mg/L and cutting pH value 4.6. |
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| Keywords: | Quark black raspberry juice grey relational analysis |
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