摘要
利用响应面分析法对以辛烯基琥珀酸淀粉酯为脂肪替代物的低脂新鲜干酪生产工艺进行了优化。在单因素试验的基础上优化因素选取水平,采用四因素三水平响应面法进行分析,得到最佳生产工艺:脂肪替代物添加量2.4%、氯化钙添加量0.02%、一级均质压力30 MPa、二级均质压力5 MPa、切割pH 4.6。
The production process of low-fat fresh cheese with octenyl succiniate anhydrate starch as fat replacer was optimized using response surface method.The factors were optimized on the basis of single-factor test,and the four-factor and three-level response surface test was used for the analysis.The optimal production process was obtained as follows:fat replacer addition of 2.4%,calcium chloride addition of 0.02%,1st homogenization pressure of 30 MPa,2nd homogenization pressure of 5 MPa,and cutting pH of 4.6.
作者
李彤
崔利敏
李玲玉
任敏
宗学醒
LI Tong;CUI Limin;LI Lingyu;REN Min;ZONG Xuexing(Inner Mongolia Mengniu Dairy Industry(Group)Co.,Ltd.,Hohhot 011500)
出处
《食品工业》
CAS
2023年第4期62-66,共5页
The Food Industry
关键词
低脂干酪
脂肪替代物
响应面法
low-fat cheese
fat replacer
response surface method
