摘要
采用星点设计-效应面法优化黑芝麻螺旋藻复合营养乳饮料工艺。以感官评价与沉淀率为评价指标,以黑芝麻与螺旋藻配比、原料用量、白糖用量为考察因素,对3个因素的各水平进行多元线性和二项式拟合,建立相应的数学模型,按二项式描绘三维效应面,从而得到总评"归一值"(overall desirability,OD)较佳的试验条件。结果表明最佳工艺条件为黑芝麻与螺旋藻配比为50∶1.2(质量比),原料用量为1.8%,白糖用量为3.7%,偏差率为-9.93%。该模型可靠,用此方法优化的工艺具有可行性。
The technology of black sesame Spirulina compound nutritional beverage was optimized by central composite design and response surface methodology.Taking the sensory evaluation and the precipitation rate as the evaluation index,using the ratio of raw materials,the amount of raw materials and the amount of white sugar as the investigation factors,the multiple linear and binomial fitting of each level of the three factors were carried out,and the corresponding mathematical model was established,and the three dimensional effect surface was depicted by the binomial.The optimum technological conditions were that the mixture ratio of black sesame and Spirulina was 50 ∶ 1.2(mass ratio),the raw material dosage was 1.8 %,the sugar content was 3.7 %,and the deviation rate was-9.93 %,which showed that the model was reliable and the process optimized by this method was feasible.
引文
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