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(Responsesurfaceanalysis)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%。
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%.
出处
《中国乳品工业》
CAS
北大核心
2003年第2期12-14,共3页
China Dairy Industry
关键词
响应面法
植脂稀奶油
搅打特性
优化
打发率
response surface analysis
whipped topp ing
overrun
whippability
