响应面法优化再制干酪乳化盐配方

doi:10.7506/spkx1002-6630-201308069

食品科学 ›› 2013, Vol. 34 ›› Issue (8): 321-325.doi: 10.7506/spkx1002-6630-201308069

• 技术应用 • 上一篇

响应面法优化再制干酪乳化盐配方

陈苓，刘会平

天津科技大学食品营养与安全教育部重点实验室，天津 300457

收稿日期:2011-12-16 修回日期:2013-01-22 出版日期:2013-04-25 发布日期:2013-05-07
通讯作者: 刘会平 E-mail:liuhuiping111@163.com

Optimization of Emulsification Salt Formulation for Preparing Cheese by Response Surface Methodology

CHEN Ling，LIU Hui-ping

Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China

Received:2011-12-16 Revised:2013-01-22 Online:2013-04-25 Published:2013-05-07
Contact: liuhuiping E-mail:liuhuiping111@163.com

摘要/Abstract

摘要： 通过单因素试验、最陡爬坡试验(SAD)、中心组合试验(CCD)和响应面分析法(RSM)对再制干酪的乳化盐配方进行优化。单因素试验结果表明：柠檬酸钠、多聚磷酸钠、焦磷酸钠3种乳化盐对再制干酪的乳化效果有显著影响，利用SAD的3个显著因素的水平取值逼近最大响应区域，通过CCD和RSM确定了3个显著因素的最优水平，得到再制干酪的乳化盐配方：柠檬酸钠2.0%、多聚磷酸钠0.20%、焦磷酸钠0.37%(均以原料天然干酪的质量计)，在此配方条件下，验证实验得到再制干酪的溶胶系数为62.15%，与模型预测值非常接近。采用响应面法对再制干酪的乳化盐配方进行优化合理可行。

关键词: 再制干酪, 乳化盐, 溶胶系数, 响应面法

Abstract: Single-factor tests, central composite design (CCD) and response surface methodology (RSM) were used to optimize the emulsification salt formulation for preparing cheese. The results of single-factor tests showed that sodium citrate, sodium polyphosphate and sodium pyrophosphate had an obvious emulsification effect on cheese preparation. Three significant factors were made by the steepest ascent design (SAD) to approach the maximum response area and then optimized by CCD and RSM. The optimal formulation was composed of 2.0% sodium citrate, 0.20% sodium polyphosphate and 0.37% sodium pyrophosphate (on the basis of the weight of natural cheese). Under the optimal formulation, the peptization coefficient was 62.15%, which was close to the predicted value. Therefore, RSM can provide a reliable process for optimizing emulsification salt formulation for preparing cheese.

Key words: cheese preparation, emulsification salt, peptization coefficient, response surface methodology

中图分类号:

TS252.53

陈苓，刘会平. 响应面法优化再制干酪乳化盐配方[J]. 食品科学, 2013, 34(8): 321-325.

CHEN Ling，LIU Hui-ping. Optimization of Emulsification Salt Formulation for Preparing Cheese by Response Surface Methodology[J]. FOOD SCIENCE, 2013, 34(8): 321-325.

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响应面法优化再制干酪乳化盐配方

Optimization of Emulsification Salt Formulation for Preparing Cheese by Response Surface Methodology

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