响应面法优化柠檬风味冰淇淋工艺的研究

doi:10.12377/1671-4393.24.05.24

Abstract

Abstract: [Objective] Response surface methodology was used to optimize the process of lemon flavor ice cream. [Method] With the sensory score of ice cream as the index,milk powder,sucrose,lemon essential oil and aging time as factor variables,the relationship among the factors and the sensory score was studied through single factor experiments.The process parameters were optimized based on the response surface analysis. [Result] The best process for lemon flavor ice cream as：1 000 g of mixture as a reference amount,milk powder 11%,sucrose 11%,lemon essential oil 60.30 μL,aging time 21 h,thin cream 2%,carboxymethylcellulose sodium and xanthan gum 0.1% each.The sensory score was 88.3,which showed a small deviation from the predicted value of the model. [Conclusion] The model had a good prediction,and it was feasible to optimize the process of lemon flavor ice cream by response surface methodology.

Key words: lemon, ice cream, process optimization, response surface methodology

YANG Li, AO Yuwei, CHENG Jinliang, ZHONG Yaru, WEI Qin. Research on Optimization of the process of Lemon Flavor Ice Cream by Response Surface Methodology[J].China Dairy, 2024, 0(5): 130-136.

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Research on Optimization of the process of Lemon Flavor Ice Cream by Response Surface Methodology

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