中国乳业Issue(5)：130-136,7.DOI:10.12377/1671-4393.24.05.24
响应面法优化柠檬风味冰淇淋工艺的研究
Research on Optimization of the process of Lemon Flavor Ice Cream by Response Surface Methodology
摘要
Abstract
[Objective]Response surface methodology was used to optimize the process of lemon flavor ice cream.[Method]With the sensory score of ice cream as the index,milk powder,sucrose,lemon essential oil and aging time as factor variables,the relationship among the factors and the sensory score was studied through single factor experiments.The process parameters were optimized based on the response surface analysis.[Result]The best process for lemon flavor ice cream as:1 000 g of mixture as a reference amount,milk powder 11%,sucrose 11%,lemon essential oil 60.30 μL,aging time 21 h,thin cream 2%,carboxymethylcellulose sodium and xanthan gum 0.1%each.The sensory score was 88.3,which showed a small deviation from the predicted value of the model.[Conclusion]The model had a good prediction,and it was feasible to optimize the process of lemon flavor ice cream by response surface methodology.关键词
柠檬/冰淇淋/工艺优化/响应面法Key words
lemon/ice cream/process optimization/response surface methodology引用本文复制引用
杨丽,敖雨葳,程晋亮,钟雅儒,魏琴..响应面法优化柠檬风味冰淇淋工艺的研究[J].中国乳业,2024,(5):130-136,7.基金项目
宜宾市高端创新创业项目(2021YGC03) （2021YGC03）
