摘要
对奶香花生果的生产工艺流程进行了比较研究,以产品的感官评分为指标,对奶香花生果配方进行了探讨,在单因素试验的基础上,利用响应面法对生产配方进行优化。响应面法分析得到的奶香花生果的最佳配方为:香精香料47.77g,食盐1611.56g,甜味剂41.25g。
The production process about milk fragrant peanut were compared and researched, sensory ratings of products as an important indicator, formula of milk fragrant peanut was investigated. And then, based on the single factor experiment, the optimum conditionds to production formula were got through response surface methodology. The results showed that the optimum formula as follows： the butter flavor amount of 47.77 g, the salt amount of 1611.56 g, the sweeteners amount of 41.25 g.
出处
《食品科技》
CAS
北大核心
2010年第10期139-142,共4页
Food Science and Technology
关键词
花生果
奶油香精
配方
响应面分析法
peanut
butter flavor
formula
response surface method
