以离心沉淀率为指标优化山楂枸杞乳复合饮料的稳定性.docx

以离心沉淀率为指标优化山楂枸杞乳复合饮料的稳定性钱峰1，李超2,3（1.江苏省徐州技师学院商贸服务系，江苏徐州221151；2.徐州工程学院食品工程学院，江苏徐州221000；3.江苏省食品资源开发与质量安全重点建设实验室，江苏徐州221000）摘要：为了优化山楂枸杞乳复合饮料的稳定性，试验采用单因素试验和响应曲面法对其工艺进行了研究，建立并分析了各主要影响因子与离心沉淀率关系的数学模型。单因素实验结果表明，卡拉胶质量分数和单甘脂质量分数对离心沉淀率影响明显、黄原胶质量分数影响不明显。通过RSM响应曲面法的进一步分析显示，回归方程P值0.01，R2为0.9145和Adeq.Precision(信燥比)为13.555，说Adj明所建模型与实验值的拟合度很好。山楂枸杞乳复合饮料的稳定性工艺参数为卡拉胶质量分数0.168%、黄原胶质量分数0.101%和单甘脂质量分数0.0437%；经实验验证，在此条件下离心沉淀率为0.5154%，与理论计算值0.5205%基本一致。关键词：山楂；枸杞；乳；复合饮料；离心沉淀率中图分类号：TS252.54文献标识码：A文章编号：1001-2230（2014）10-0046-04Optimizationofstabilityofcompoundbeverageofhawthorn,ChineseWolfberryandmilkwithcentrifugalsedimentationrateofevaluationQIANFeng1,LIChao2,3(1ServiceofcommerceandtradedepartmentofJiangsuProvinceXuzhouTechnicianInstitute,Xuzhou221151,China;2.CollegeofFoodEngineering,XuzhouInstituteofTechnology,Xuzhou221000,China；3.JiangsuKeyConstructionLaboratoryofFoodResourceDevelopmentandQualitySafety,Xuzhou221000,China)Abstract:Tooptimizatethestabilityofcompoundbeverageofhawthorn,ChineseWolfberryandmilk,experimentdesignemployedsinglefactorexperimentsandresponsesurfacemethodology(RSM).Amathematicalmodelwasdevelopedandanalyzedtodescribetherelation?shipsbetweenthemainfactorsandtheresponseofthecentrifugalsedimentationrate.Theresultsofthesinglefactorexperimentsshowedthatthemassconcentrationofcarragenanandglycerelmonosteartewassignificant,andthemassconcentrationofXanthanguminsignificant.TheresultsoftheresponsesurfacemethodologyshowedthatthePvaluewaslowerthan0.01,R2Adjwas0.9145andAdeq.Precisionwas13.555fromtheregressionmodel.Itindicatedthatthemodelwasadequatetodescribetheexperimentalvalue.Basedonthecanonicalanalysis,theoptimumconditionswereobtainedasfollows:themassconcentrationofcarrageenan0.168%,themassconcentrationofxanthan0.101%andthemassconcentrationofmonoglyceride0.0437%.Undertheoptimizedconditions,itcanbeincludedthatthebestcentrifugalsedimenta?tionrateis0.5154%,whichisclosetotheestimatedvalue0.5205%attainedbyusingregressionmodel.Keywords:hawthorn;ChineseWolfberry;milk;compoundbeverage