摘要
以牦牛奶为原料,利用皂基加工牦牛奶手工皂,通过单因素实验,采用Box-Behnken响应面实验设计,研究牦牛奶、橄榄油、香精添加量对手工皂质量的影响,并采用感官评价对手工皂质量进行了分析。实验结果表明牦牛奶添加量11.5 mL、橄榄油添加量0.7 mL,香精添加量0.4 mL,手工皂品质最佳,该研究结果对牦牛奶的综合利用有重要意义。
Natural yak milk is extremely rich in nutritional value,with the characteristics of natural,pure and green,and is regarded as"natural concentrated milk".In this study,using natural yak milk as raw material and sensory score as index,the processing technology of natural yak milk handmade soap was optimized by single factor experiment and response surface experiment,and the best formula of yak milk handmade soap was determined,which provided a scientific basis for handmade soap processing and a good reference for future handmade soap production.
作者
弋凯鸽
蔡宛霖
吴寒冰
辜雪冬
杨林
耿放
王卫
YI Kaige;CAI Wanlin;WU Hanbing;GU Xuedong;YANG Lin;GENG Fang;WANG Wei(Food Science College,Tibet Agriculture&Animal Husbandry University;The Provincialand Ministerial Co-founded Collaborative Innovation Center for R&D in Tibet CharacteristicAgriculture and Animal Husbandry resources,Nyingchi,Tibet 86000,China;School of Foodand Biological Engineering,Chengdu University Chengdu,Sichuan 610106,China)
出处
《高原农业》
2021年第5期517-523,共7页
Journal of Plateau Agriculture
基金
西藏中央支持地方高校发展专项“农畜加工关键技术研发与示范”(藏财教指2018-54号)(503118004)。
关键词
牦牛奶
手工皂
响应面试验
yak milk
handmade soap
response surface test
