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二次回归正交旋转组合设计对赤藓糖-亚硫酸铵焦糖色素制备工艺的优化

徐献兵 于淑娟

食品工业科技Issue(8):353-356,4.
食品工业科技Issue(8):353-356,4.

二次回归正交旋转组合设计对赤藓糖-亚硫酸铵焦糖色素制备工艺的优化

Technology of optimization on erythrose-ammonium sulfite caramel by quadratic regression orthogonal rotation design

徐献兵 1于淑娟1

作者信息

  • 1. 华南理工大学,广东广州510640
  • 折叠

摘要

Abstract

Based on the single-factor experiment of erythrose-ammonium sulfite caramel,taking advantage of quadratic regression orthogonal rotation design to optimize the technology,orthogonal regression model was built,including reaction temperature(X1),reaction time(X2),erythrose concentration(X3) and amide content(X4).Inferred from the model,when the reaction temperature was 130℃,the reaction time was 80min,erythrose concentration was 600g/L,and the ammonium sulfite content(by NH+4)was 12%,the color ratio maximized 25222.66 EBC.Experimental result was in accordance with the model.

关键词

赤藓糖/美拉德反应/焦糖色素/二次回归正交旋转组合设计

Key words

erythrose/Maillard reaction/caramel/quadratic regression orthogonal rotation design

分类

轻工纺织

引用本文复制引用

徐献兵,于淑娟..二次回归正交旋转组合设计对赤藓糖-亚硫酸铵焦糖色素制备工艺的优化[J].食品工业科技,2011,(8):353-356,4.

食品工业科技

OA北大核心CSCDCSTPCD

1002-0306

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