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投稿时间：2018-07-13
投稿时间：2018-07-13
中文摘要: 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。
Abstract: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.
keywords: black sesame Spirulina technology research central composite design-response surface methodology
文章编号：201903025 中图分类号： 文献标志码：
基金项目:广西中医药大学2017年研究生创新课题计划项目；广西壮瑶医药与医养结合人才小高地项目（中共广西区委厅发[2017]44号）；南京秦淮区2017年度“高层次创业人才引进计划”项目；广西中药制剂共性技术研发重点实验室课题（70-ZJGX201706）；广西壮瑶药协同创新中心课题（桂教科研[2013]20号）；广西壮瑶药重点实验室课题（桂科基字[2014]32号）；广西重点学科壮药学课题（桂教科研[2013]16号）；八桂学者中药创新理论与药效研究课题（桂科政字[2013]25号）
| 作者 | 单位 |
| 曾佩琴，刘灵杰，龙肇谋，韦艳萍，陀海燕，谭栀恩，罗春花，莫丽萍，刘雅婷，覃柳馨，陈卫卫，傅鹏，王志升 | 1.广西中医药大学，广西南宁530001；2.三亚学院，海南三亚572000；3.南京本末生物科技有限公司，江苏南京210000；4.南方黑芝麻集团股份有限公司，广西南宁530001 |
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