食品与机械2011，Vol.27Issue(6)：257-260,4.DOI:10.3969/j.issn.1003-5788.2011.06.068
响应面法优化黑豆干酪工艺条件
Optimization of processing technology of black soybean-milk cheese by response surface methodology
谭淑君 1蒋爱民 1胡利辉1
作者信息
- 1. 华南农业大学食品学院,广东广州 510642
- 折叠
摘要
Abstract
Box-Behnken response surface methodology was employed to optimize processing technology of black soybean-milk cheese. And the second order quadratic equation for amount of calcium chloride,a-mount of rennet, curd temperature was built and the applicability of the model equation was verified. The result of response surface showed that the optimum process parameters for black soybean-milk cheese as: amount of calcium 0. 06%,amount of rennet 0. 025%, curd temperature 32 ℃ and the model gave the prediction of 88. 5. The confirmatory test showed that the curd effect was 88, and fitted the predicted value.关键词
响应面/黑豆干酪/凝乳效果Key words
response surface/ black soybean-milk cheese/ coagulation引用本文复制引用
谭淑君,蒋爱民,胡利辉..响应面法优化黑豆干酪工艺条件[J].食品与机械,2011,27(6):257-260,4.
