利用响应面法优化重制干酪的制作工艺

摘要

Response surface methodology (RSM) was employed to optimize processing technology on processed cheese. Three statistically significant factors are:Sodium pyrophosphate 2%, SodiumCitrate 1.5%, SodiumTripolyphosphate 2%.Gel strength was 528.1 g/cm2,sensory evaluation was 4.8.%以契达干酪为原料,采用响应面法对重制干酪的制作工艺进行优化.优化后乳化盐的使用量分别为:焦磷酸钠2％,柠檬酸钠1.5％,三聚磷酸钠2％,重制干酪的凝胶强度为528.1 g/cm2,感官评分4.8分.