摘要
为了系统研究凝固型酸乳的原料配方、生产工艺参数与其产品6种质量性状之间的关系,文中设计了7因素、6水平和3水平、6指标混合正交试验[L18(61×36)],对所得结果运用SAS分析软件进行了极差分析、方差分析、相关分析和回归分析,进而利用中间分析结果对影响产品感官质量的最主要因子进行了极差追踪分析。通过分析对凝固型酸乳生产中7种主要生产因素与6种质量指标之间的关系进行了统计学归属,发现生产中菌株的择选对产品的质量具有非同寻常的影响作用,而这种影响作用并不是通过乳酸菌胞外多糖数量的增加产生的。
A complex orthogonal design[ L18（6^1×3^6） ] of 7 factors, 6 levers and 3 levers, 6 indexes was employed to systematically investigate the relationships of the material compositions, technical and quality characteristics of set yogurt. The data from orthogonal experiment were treated with range analysis, variance analysis, correlation analysis and regression analysis by SAS 8.01 version. The tracing range analysis was managed to find the main factors that affect set yogurt quality. By attaching statistics relations for the 7 primary factors from manufacturing process and the 6 quality indexes of set yogurt, it was determined that starters selection significantly impact yogurt production quality. On the other hand, quality improvement was not accomlished by increasing the amount of lactic acid bacteria exopolysaccharides.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2006年第3期116-121,共6页
Food and Fermentation Industries
关键词
凝固型乳酸
质量影响因素
极差分析
方差分析
相关分析
回归分析
set yogurt, influencing factors on quality, range analysis, variance analysis, correlation analysis, regression analysis
