响应曲面法优化胡萝卜奶皮生产工艺

摘要

The traditional process was used for production of Carrot Vrum by using fresh cow milk and carrot juice as materials. The production process was optimized by response surface methodology based on one-factor-at-a-time experiments. The result showed that the optimum conditions for producing carrot vrum with the highest sensory quality were, 116. 06 mL carrot juice/1. 5 kg milk,soaking time of 6. 76 h,soaking temperature of 65. 98 ℃ and cooling time of 7. 00h. The carrot vrum obtained under the optimized conditions exhibited exquisite mouth feeling,homogeneous texture, unique flavor and elegant carrot aroma.%以胡萝卜和鲜牛乳为原料,经传统工艺生产胡萝卜奶皮.在单因素试验基础上,利用响应曲面分析法,对胡萝卜奶皮生产工艺进行优化.结果表明,胡萝卜奶皮的最佳生产工艺参数为:1.5kg鲜牛奶添加116.06mL胡萝卜汁,保温时间6.76h,保温温度65.98℃,冷却时间7.00h.以上条件所制得的胡萝卜奶皮口感细腻、组织状态均匀、胡萝卜香气淡雅、风味独特.