CN106720391A - Industrialization aerated frozen mousse body and its production technology - Google Patents

Abstract

The invention discloses one kind industrialization aerated frozen mousse body and its production technology, it uses Responds Surface Methodology to be optimized the processing parameter for industrializing aerated frozen mousse body, and obtaining optimal processing parameter is：85 DEG C~95 DEG C of sterilization temperature, sterilizing time 15s~18s, homogenization pressure 15MPa~20MPa, 65 DEG C~80 DEG C of homogenizing temperature, 31 DEG C~38 DEG C of maturation temperature, maturation time 78min~85min, congeal 26 DEG C~27 DEG C of feed temperature, 20 DEG C~25 DEG C of evaporating temperature of congealing, according to above-mentioned production technology, the present invention has optimal organoleptic quality using the freezing mousse body product obtained by the preparation of pipeline type production technology.

Description

Industrialization aerated frozen mousse body and its production technology

Technical field

The present invention relates to a kind of frozen food processing technique field, more particularly to a kind of industrialization aerated frozen mousse body and Its production technology, belongs to the Industrialized processing technique field of frozen food.

Background technology

The characteristics of aerated frozen mousse has long shelf-life because of its frozen characters, percent defective is low, and suitable for producing planning, Logistics distribution, the new client of expansion, therefore obtain the extensive welcome in market.

Published conventional making aerated frozen mousse body has two kinds of different modes in currently available technology：

Such as cake making business has been completed to be first passed through rapidly after prepared by mousse by refrigeration mousse production process for the first Freezing, then be transferred to cryostat and stored, transported and sold, and before consumption grasped the pattern that mousse is thawed Make.The making that freezing mousse body is inflated using the traditional approach is that based on cold working, raw material is without sterilization in production process , easily there are the safety problems such as microorganism is exceeded in link, thus high to material quality requirement；In addition product temperature is cold from 10~15 DEG C But to -18 DEG C or so, the moisture generation ice crystal of interiors of products, ice crystal is maximum ice crystal generation area in 0~-6 DEG C of temperature province, Moisture is initially formed ice crystal nucleus and then grows into ice crystal and large ice crystals in refrigerating process, and the huge temperature difference causes the group of mousse cake Knit the reduction of destructurized, product quality, thus product after thawing often sense organ texture is not good.

The method of also another conventional making aerated frozen mousse body, the method is by the part by ice cream Production technology and equipment, mousse body raw material is carried out through emulsification pretreatment pump after uniform mixing in material-compound tank into homogenizer Matter, then will be sterilized through the mousse feed liquid of homogeneous, and sterilizing cools down to room temperature and mousse slurry is obtained after terminating, will finally admire This slurry to pump into inflated after being congealed in freezing machine and freezing mousse body be obtained.And this kind of production method to lay particular emphasis on preparation of industrialization partially cold Freeze the optimum formula of mousse body, but furtherd investigate for technological parameter when obtaining the optimal organoleptic quality of mousse.Therefore, need Machined parameters are better controled over to obtain the aerated frozen mousse body with optimal organoleptic quality.

The content of the invention

In order to solve the above technical problems, the invention provides one kind industrialization aerated frozen mousse body and its production technology, The industrialized producing technology optimizes the preparation of industrialization parameter of aerated frozen mousse body, obtained under above-mentioned technological parameter to fill Air cooling freezes mousse body on the basis of extension storage time, convenient long-distance transport, stable prod quality, saving human resources are ensured There is optimal organoleptic quality.

The technical scheme is that：

The invention provides a kind of production technology for industrializing aerated frozen mousse body, the production technology includes following steps Suddenly：

(1) water, salt-free butter, white granulated sugar, syrup, milk powder, converted starch, edible colloid, the emulsifying agent of formula ratio are weighed With taste raw material as mousse body raw material, after above-mentioned mousse body raw material is uniformly mixed in material-compound tank, clipped emulsification Pump carries out homogeneous into homogenizer and under the homogenization pressure of 15~20MPa and 65~80 DEG C of homogenizing temperature, then will be through The mousse body raw material of homogeneous carries out 15~18s under 85~95 DEG C of sterilising temp and sterilizes by plate type heat exchanger, and sterilizing terminates Cool afterwards to 31~38 DEG C of maturation temperature, and 78~85min of maturation at a temperature of the maturation, obtain mousse somaplasm material；

(2) above-mentioned mousse somaplasm material is cooled to again and congeals feed temperature to be pumped into freezing machine simultaneously after 26~27 DEG C The aerated frozen mousse with 80~100% expansion rates is obtained under -25~-20 DEG C of evaporating temperature of congealing.

Its further technical scheme is：

In the step (1) taste raw material can without or including in chocolate, cocoa power and fresh juices at least one Kind.

Also include for mousse somaplasm material and fresh juices being sufficiently mixed uniform step between the step (1) and step (2) Suddenly.

Present invention also offers a kind of optimization method of above-mentioned industrialization aerated frozen mousse body processing parameter, this is excellent Change method comprises the steps：

(1) processing parameter for industrializing aerated frozen mousse body is optimized by experiment of single factor, is obtained just Walk the correlative factor of the processing parameter of optimization；

(2) using Plackett-Burman method contrived experiment steps and data analysis is carried out, industrialization aerated frozen is admired The correlative factor of this body processing parameter is optimized, it is determined that influence mousse body finished product organoleptic quality it is maximum it is extremely notable because Element；

(3) the extremely notable factor design steepest selected according to Plackett-Burman experimental results is climbed and is tested, it is determined that on State the horizontal centre value of every extremely notable factor；

(4) the result design Box-Benhnken Design experiments according to steepest climbing experiment carry out technological parameter factor With the design of level, and multiple regression analysis and double factor effect analysis are carried out using Design Expert softwares, it is final to determine The optimal processing parameter value of the extremely notable factor of influence industrialization aerated frozen mousse body finished product organoleptic quality.

The present invention freezes the preparation of industrialization parameter of mousse with response phase method optimization, and its specific optimization method is included as above Described Plackett-Burman experiments, steepest climbing experiment (Steepest ascent design) and Box-Benhnken Design experimental designs.

Plackett-Burman experiments are a kind of 2 horizontal experimental design methods of nearly saturation.It is based on non-fully balance weight Principle, can estimate the main effect of factor with few experiment number, with fast and effeciently filtered out from numerous investigation factors for Important several factors are for further study, and two levels of each factor take low-level with high level respectively, and high level takes low water Flat 1.25 times.Present invention application Plackett-Burman design methods are entered to the technological parameter of influence freezing mousse organoleptic quality Row is screened, and selected correlative factor is：When sterilization temperature, sterilizing time, homogenization pressure, homogenizing temperature, maturation temperature, maturation Between, the feed temperature that congeals, evaporating temperature of congealing.

Steepest climbing experiment (Steepest ascent design).Response surface fit equation is only in the immediately field investigated Ability sufficient approximation real case, has no similarity in other region fit equations and approximate functional equation, is almost not intended to Justice.So, could set up effective response surface fit equation after first approaching good value region.Steepest hill climbing test method is according to each aobvious The size of factorial effect value is write to determine steepest ascent path, and the value of other factors then according to the positive and negative of each factorial effect and Size, the factor of positive-effect takes 1 level, and the factor of negative effect takes -1 level.The purpose of steepest hill climbing test is to find The central value of notable factor.The present invention is climbed by steepest and tests the maximum respective regions for approaching key factor.

Box-Benhnken Design (BBD) experimental design.BBD methods are using rational experimental design and by experiment Certain data are obtained, using polynary quadratic equation come the functional relation between data fitting and response, with to regression equation Analyze to seek excellent technique, solve a kind of statistical method of Multivariable.With the usual single-factor for using and orthogonal experiment The good combination of each factor and the figure of merit of response in whole region cannot be found to compare, BBD experiment numbers are few, cycle is short, ask Regression equation accuracy it is high, and can study several factor interactions, be reduction development cost, optimize processing conditions, Improve product quality, a kind of effective way for solving practical problem in production process, have been widely used in agricultural, life at present The fields such as thing, food, chemistry, manufacture.The present invention is carried out by Box-Benhnken Design method of experimental designs to technological parameter Optimization, draws optimum process condition.

Optimize institute the invention also discloses the optimization method through above-mentioned industrialization aerated frozen mousse body processing parameter What is obtained industrializes the optimal processing parameter of aerated frozen mousse body, and the optimal processing parameter is：85 DEG C of sterilization temperature ~95 DEG C, sterilizing time 15s~18s, homogenization pressure 15MPa~20MPa, 65 DEG C~80 DEG C of homogenizing temperature, 31 DEG C of maturation temperature ~38 DEG C, maturation time 78min~85min, congeal 26 DEG C~27 DEG C of feed temperature, -20 DEG C~-25 DEG C of evaporating temperature of congealing

The invention also discloses a kind of above-mentioned industrialization aerated frozen mousse body production technology prepare obtained by inflation it is cold Freeze mousse body, the expansion rate of the aerated frozen mousse body is 80~95%.

The method have the benefit that：The present invention is using Responds Surface Methodology to industrialization aerated frozen mousse body Processing parameter is optimized, and obtains optimal processing parameter and is, 85 DEG C~95 DEG C of sterilization temperature, sterilizing time 15s ~18s, homogenization pressure 15MPa~20MPa, 65 DEG C~80 DEG C of homogenizing temperature, 31 DEG C~38 DEG C of maturation temperature, maturation time 78min~85min, congeal 26 DEG C~27 DEG C of feed temperature, -20 DEG C~-25 DEG C of evaporating temperature of congealing, according to above-mentioned production work Skill, the present invention has optimal organoleptic quality using the freezing mousse body product obtained by the preparation of pipeline type production technology.

Brief description of the drawings

Fig. 1 is freezing cream mousse body double factor effect analysis figure；

Fig. 2 is freezing chocolate mousse body double factor effect analysis figure；

Fig. 3 is freezing raspberry mousse body double factor effect analysis figure.

Specific embodiment

In order to better understand technological means of the invention, and can be practiced according to the content of specification, below In conjunction with the accompanying drawings and embodiments, specific embodiment of the invention is described in further detail, following examples are used to illustrate this Invention, but it is not limited to the scope of the present invention.

Aerated frozen mousse body mixes base paste with the air of designated volume generally by continous way freezing machine Close and produce inflation semi-frozen pulpous state mousse to manufacture.It generally defines degree of inflation with " expansion rate ", and the term for food is " swollen Swollen rate " refers to the variable density that occurs due to inflation of food of given quality, therefore can be calculated by following equation and expand Percentage.

Expansion rate (%)=(weight of the weight -1L finished product mousses of 1L mixes)/1L finished product mousses be put into weight × 100%

Percent expansion is without air to infinity.The product ((1-0)/0) × 100% of all air is included in theory) =infinitely great.The expansion rate limit that freezing mousse receives is 100%, its frozen composition equivalent to half air.If swollen Swollen rate is 100%, and final freezing mousse is the twice of starting base volume of mixture in this case.Degree of inflation can influence Some physical properties of final freezing mousse.If for example, by not include aeration step in the way of manufacture Freezen air-filling mousse, Products obtained therefrom is dense solid composite.If conversely, freezing mousse has 100% or bigger expansion rate, final product Product will be with fluffy and dry outward appearance, by mainly air, the taste relatively light and thawing that is exceedingly fast.Generally, aerated frozen mousse one As have 20% to 100% expansion rate, the aerated frozen mousse of " high-quality " has the expansion rate less than 100% more than 50%, Within this range, can be equal to be interpreted as that expansion rate is higher in theory, organoleptic quality is better.

Common mousse body is categorized as：Milk oils mousse body, chocolate-like mousse body, berries mousse body etc., the present invention Illustrated with typical categories cream mousse body, dark chocolate bar mousse body, 3 kinds of mousse bodies of raspberry mousse body as representative.

The formula used by all kinds of mousse bodies described in following specific embodiments is as shown in table 1.

Table 1 freezes mousse formula (unit：Weight portion)

Specific embodiment 1：Freezing cream mousse

Water, salt-free butter, white granulated sugar, syrup, milk powder, converted starch, edible colloid and the emulsifying agent for weighing formula ratio are made It is mousse body raw material, it is clipped after above-mentioned mousse body raw material is carried out into uniform mix in the material-compound tank at 45~55 DEG C Emulsification pump carries out a homogeneous into homogenizer and under conditions of 10~20MPa, then by through the mousse body raw material of homogeneous 15~18s sterilizings are carried out at 85~95 DEG C by plate type heat exchanger, sterilizing cools to 36~45 DEG C, Ran Hou after terminating 60~75min of maturation obtains cream mousse slurry at a temperature of this, is pumped into after cream mousse slurry is cooled into 22~28 DEG C again Freezing cream mousse is obtained in freezing machine.

Experimental procedure：

1st, Plackett-Burman (PB) experiments

The factor of influence freezing mousse organoleptic quality (using expansion rate Y as reference value)：Sterilization temperature (A), sterilizing time (B), homogenization pressure (C), homogenizing temperature (D), maturation temperature (F), maturation time (G), the feed temperature that congeals (J), evaporation of congealing Temperature (K).E, H, L are void item.

Table 2Plackett-Burman experimental designs and response

Table 3Plackett-Burman experiment main effect analyses

Source	High-level (1)	Low-level (- 1)	Effect	P
					A-sterilization temperature	95℃	85℃	-1.29	0.0574
B-sterilizing time	18S	15S	+0.54	0.2966
					C-homogenization pressure	20MPa	15MPa	-1.29	0.0574
D-homogenizing temperature	80℃	65℃	+1.21	0.0672
					F-maturation temperature	45℃	36℃	-6.29	0.0007
G-maturation time	75min	60min	+8.54	0.0003
					J-congeal feed temperature	28℃	22℃	-2.63	0.0088
K-evaporating temperature of congealing	-20℃	-25℃	-1.25	0.0796

Can show that maturation temperature, maturation time and this three P ＜ 0.05 of feed temperature that congeals are extremely notable by table 3 Factor, i.e. this 3 factors are maximum to the sense organ product qualitative effects of mousse.The wherein maturation time has significantly to improving mousse expansion rate Positive-effect, maturation temperature and the feed temperature that congeals then have notable negative effect.

2nd, steepest climbing experiment (Steepest ascent design)

To extremely notable factor：Maturation temperature, maturation time, the feed temperature that congeals carry out steepest climbing experiment.As seen from the table, Maturation temperature, the feed temperature that congeals have notable negative effect, should reduce, and there is notable positive-effect the maturation time, should increase.According to the two The ratio of factorial effect size sets their change direction and step-length, experimental design and the results are shown in Table 4.

The steepest of table 4 climbing experimental design and response

Sequence number	Maturation temperature/DEG C	The maturation time/min	Congeal feed temperature/DEG C	Y (%)
					1	36	75	28	71
2	34	80	27	77
					3	32	85	26	84
4	30	90	25	75

Drawn from table 4, according to expansion rate, the center of notable factor maturation temperature, maturation time and the feed temperature that congeals Value is respectively 32 DEG C, 85min and 26 DEG C, so selecting 0 level that these three levels are tested as center combination.

3rd, Box-Benhnken Design experiments

The factor and level tested by steepest climbing experimental result design Box-Benhnken Design, design result are shown in Table 5.

The factor and level of table 5Box-Benhnken Design experiments

According to Box-Benhnken Design experimental design principles, the response surface analysis experiment of the level of 3 factor 3,17 are carried out The experimental result that individual experimental point is given is as shown in table 6.17 experimental points can be divided into 2 classes：One is factorial point, independent variable value In the three-dimensional vertices that A, B, C are constituted, 12 factorial points are had；The second is zero point, is the central point in region, zero point experiment is repeated 5 times, it is used to estimate experimental error, the results are shown in Table 6.

Table 6.Box-Benhnken Design experimental designs and response

4th, Box-Benhnken Design analysis of experimental data

According to the experimental result of table 6, multiple regression analysis is carried out with Design Expert softwares, concrete outcome is shown in Table 7.

Table 7Box-Benhnken Design experimental effects are analyzed

As shown in Table 7, difference is extremely notable (P ＜ 0.0001) between the different disposal of selected model, and explanation is retouched with regression equation When stating the relation between each factor and response, the linear relationship between its dependent variable and all independents variable is notable, i.e. the experiment Method reliability.Double factor effect analysis figure is shown in Fig. 1.

As shown in Fig. 1 stereoscopic analysis figures, the substantially parabolic type relation of influence between two factors, and have a maximum Point, variation tendency is all first increases and then decreases.Contour shows that effect is notable in oval or saddle-shape, and the result of reaction is consistent with table 7.

This regression model show that the optimal result of Box-Benhnken Design experiments is：30.65 DEG C of maturation temperature, it is ripe Congealed 25.81 DEG C of feed temperature into time 84.90min.After rounding, optimal processing parameter is 31 DEG C of maturation temperature, maturation time 85min, congeal 26 DEG C of feed temperature when freezing mousse body there is optimal organoleptic quality.

Specific embodiment two：Freezing chocolate mousse

Weigh the water of formula ratio, salt-free butter, white granulated sugar, dark chocolate bar, syrup, milk powder, converted starch, edible colloid and Emulsifying agent after above-mentioned mousse raw material is carried out into uniform mix in the material-compound tank at 45~55 DEG C, is passed through as mousse raw material Emulsification pretreatment pump carries out a homogeneous into homogenizer and under conditions of 10~20MPa, then by through the mousse body of homogeneous Raw material carries out 15~18s at 85~95 DEG C and sterilizes by plate type heat exchanger, and sterilizing cools to 36~45 DEG C, so after terminating 60~75min of maturation obtains chocolate mousse slurry at this temperature afterwards, and chocolate mousse slurry is cooled into 28~35 again DEG C chocolate mousse slurry is obtained, freezing chocolate mousse is obtained after chocolate mousse slurry is pumped into freezing machine.

Experimental procedure

1st, Plackett-Burman experiments

Table 8.Plackett-Burman experimental designs and response

Table 9Plackett-Burman experiment main effect analyses

Source	High-level (1)	Low-level (- 1)	Effect	P
					A-sterilization temperature	95℃	85℃	-1.58	0.0509
B-sterilizing time	18S	15S	+0.58	0.2933
					C-homogenization pressure	20MPa	15MPa	-1.42	0.0539
D-homogenizing temperature	80℃	65℃	+1.25	0.0723
					F-maturation temperature	45℃	36℃	-6.42	0.0008
G-maturation time	75min	60min	+8.25	0.0004
					J-congeal feed temperature	35℃	28℃	-2.75	0.0093
K-evaporating temperature of congealing	-20℃	-25℃	-0.92	0.1397

Can show that maturation temperature, maturation time and this three P ＜ 0.05 of feed temperature that congeals are extremely notable by table 9 Factor, i.e. this 3 factors are maximum to the sense organ product qualitative effects of mousse.The wherein maturation time has significantly to improving mousse expansion rate Positive-effect, maturation temperature and the feed temperature that congeals then have notable negative effect.This conclusion and freezing cream mousse Plackett- Burman conclusion (of pressure testing)s are consistent.

2nd, climbing experiment

The steepest of table 10 climbing experimental design and response

Sequence number	Maturation temperature/DEG C	The maturation time/min	Congeal feed temperature/DEG C	Y (%)
					1	36	75	28	61
2	34	78	27	76
					3	32	81	26	67
4	30	84	25	55

Drawn from table 10, the central value of notable factor maturation temperature, maturation time and the feed temperature that congeals is respectively 32 DEG C, 85min and 26 DEG C, so selecting 0 level that these three levels are tested as center combination.

3rd, Box-Benhnken Design experiments

The factor and level tested by steepest climbing experimental result design Box-Benhnken Design, design result are shown in Table 11.

The factor and level of table 11Box-Benhnken Design experiments

According to Box-Benhnken Design experimental design principles, the response surface analysis experiment of the level of 3 factor 3 is carried out, tied Fruit is shown in Table 12.

Table 12Box-Benhnken Design experimental designs and response

4th, Box-Benhnken Design analysis of experimental data

According to the experimental result of table 12, multiple regression analysis is carried out with Design Expert softwares, concrete outcome is shown in Table 13。

Table 13Box-Benhnken Design experimental effects are analyzed

As shown in Table 13, difference is extremely notable (P ＜ 0.0001) between the different disposal of selected model, and explanation is retouched with regression equation When stating the relation between each factor and response, the linear relationship between its dependent variable and all independents variable is notable, i.e. the experiment Method reliability.Double factor effect analysis figure is shown in Fig. 2.

As shown in Fig. 2 stereoscopic analysis figures, the substantially parabolic type relation of influence between two factors, and have one greatly Value point, variation tendency is all first increases and then decreases.Contour shows that effect is notable in oval or saddle-shape, the result and table of reaction 13 is consistent.This result, the test result with freezing cream mousse is consistent.

This regression model show that the optimal result of Box-Benhnken Design experiments is：When 32 DEG C of maturation temperature, maturation Between 78.47min, congeal 26.74 DEG C of feed temperature.After rounding, optimal processing parameter is 32 DEG C of maturation temperature, maturation time 78min, congeal 27 DEG C of feed temperature when freezing mousse body there is optimal organoleptic quality.

Specific embodiment three：Freezing raspberry mousse

Weigh water, salt-free butter, white granulated sugar, syrup, milk powder, converted starch, edible colloid, the edible buffer salt of formula ratio As mousse raw material, after above-mentioned mousse raw material is carried out into uniform mix in the material-compound tank at 45~55 DEG C, clipped breast Change pump carries out a homogeneous into homogenizer and under conditions of 10~20MPa, then will pass through through the mousse raw material of homogeneous Plate type heat exchanger carries out 15~18s sterilizings at 85~95 DEG C, and sterilizing cools to 36~45 DEG C after terminating, then warm herein Lower 60~the 75min of maturation of degree obtains mousse slurry, and above-mentioned mousse slurry is well mixed with the fresh juice of raspberry of formula ratio, obtains To raspberry mousse slurry, raspberry mousse slurry is cooled to after 22~28 DEG C again pump into freezing machine be obtained freezing raspberry admire This.

Experimental result

1st, Plackett-Burman experiments

Table 14Plackett-Burman experimental designs and response

Experiment number	A	B	C	D	E	F	G	H	J	K	L	Y (%)
													1	1	1	1	-1	-1	-1	1	-1	1	1	-1	65
2	-1	1	1	1	-1	-1	-1	1	-1	1	1	60
													3	1	1	-1	1	1	1	-1	-1	-1	1	-1	44
4	1	-1	1	1	1	-1	-1	-1	1	-1	1	47
													5	1	1	-1	-1	-1	1	-1	1	1	-1	1	37
6	1	-1	1	1	1	1	1	1	-1	-1	-1	55
													7	-1	-1	1	-1	-1	1	-1	1	1	1	-1	36
8	-1	1	1	-1	-1	1	1	-1	-1	-1	1	55
													9	-1	-1	-1	-1	-1	-1	-1	-1	-1	-1	-1	57
10	1	-1	-1	-1	-1	-1	1	1	-1	1	1	73
													11	-1	-1	-1	1	1	1	1	-1	1	1	1	60
12	-1	1	-1	1	1	-1	1	1	1	-1	-1	70

Table 15Plackett-Burman experiment main effect analyses

Source	High-level (1)	Low-level (- 1)	Effect	P
					A-sterilization temperature	95℃	85℃	-1.58	0.0500
B-sterilizing time	18S	15S	+0.42	0.4639
					C-homogenization pressure	20MPa	15MPa	-2.08	0.0548
D-homogenizing temperature	80℃	65℃	+0.75	0.2289
					F-maturation temperature	45℃	36℃	-7.25	0.0007
G-maturation time	75min	60min	+8.75	0.0004
					J-congeal feed temperature	28℃	22℃	-2.75	0.0117
K-evaporating temperature of congealing	-20℃	-25℃	+1.25	0.0868

Can show that maturation temperature, maturation time and this three P ＜ 0.05 of feed temperature that congeals are extremely notable by table Factor, i.e. this 3 factors are maximum to the sense organ product qualitative effects of mousse.The wherein maturation time has significantly to improving mousse expansion rate Positive-effect, maturation temperature and the feed temperature that congeals then have notable negative effect.This conclusion and cream mousse, chocolate mousse Plackett-Burman conclusion (of pressure testing)s are consistent.

2nd, climbing experiment

The steepest of table 16 climbing experimental design and response

Sequence number	Maturation temperature/DEG C	The maturation time/min	Congeal feed temperature/DEG C	Y (%)
					1	45	75	30	62
2	43	77	29	71
					3	41	79	28	75
4	39	81	27	82

Drawn from table, the central value of notable factor maturation temperature, maturation time and the feed temperature that congeals be respectively 39 DEG C, 81min and 27 DEG C, so selecting 0 level that these three levels are tested as center combination.

3rd, Box-Benhnken Design experiments

The factor and level tested by steepest climbing experimental result design Box-Benhnken Design, design result are shown in Table 17.

The factor and level of table 17Box-Benhnken Design experiments

According to Box-Benhnken Design experimental design principles, the response surface analysis experiment of the level of 3 factor 3 is carried out, tied Fruit is shown in Table 18.

Table 18Box-Benhnken Design experimental designs and response

According to the experimental result of table 18, multiple regression analysis is carried out with Design Expert softwares, concrete outcome is shown in Table 19。

Table 19Box-Benhnken Design experimental effects are analyzed

As shown in Table 19, difference is extremely notable (P ＜ 0.0001) between the different disposal of selected model, and explanation is retouched with regression equation When stating the relation between each factor and response, the linear relationship between its dependent variable and all independents variable is notable, i.e. the experiment Method reliability.Double factor effect analysis figure is shown in Fig. 3.

As shown in Fig. 3 stereoscopic analysis figures, the substantially parabolic type relation of influence between two factors, and have one greatly Value point, variation tendency is all first increases and then decreases.Two factor reciprocations of the rounded explanation of contour are not notable, in oval or The shape of a saddle then shows that effect is notable, and the result table 19 of reaction is consistent.

This result, the test result with freezing cream mousse, freezing chocolate mousse is consistent.

This regression model show that the optimal result of Box-Benhnken Design experiments is：It is 37.93 DEG C of maturation temperature, ripe Into time 81min, congeal 26.90 DEG C of feed temperature.After rounding, optimal processing parameter is 38 DEG C of maturation temperature, maturation time 81min, congeal 27 DEG C of feed temperature when freezing mousse body there is optimal organoleptic quality.

It is not difficult to find out from the result of embodiment 1,2,3, regardless of the freezing mousse of type, influences the pass of mousse final quality Key technological factor is：Maturation temperature, maturation time, congeal feed temperature.

The present invention optimizes the preparation of industrialization parameter of aerated frozen mousse using response phase method, the work obtained by the method Obtained aerated frozen mousse has optimal organoleptic quality under skill parameter.The invention provides do not change original plant equipment and Pipeline etc. is with the systems approach and critical process point and its parameter area value for improving aerated frozen mousse percent expansion.

Present invention display, it is most notable on its final organoleptic quality influence no matter the aerated frozen mousse of which kind of taste type Process procedure be：Maturation temperature, maturation time, congeal feed temperature these three process procedures, to these three process procedures Parameter carry out strict control, be remarkably improved the organoleptic quality of aerated frozen mousse, although remaining process procedure to inflate it is cold The organoleptic quality for freezing mousse has an impact, but is not notable factor.The optimal processing parameter of aerated frozen mousse is：Sterilization temperature 85 DEG C~95 DEG C, sterilizing time 15s~18s, homogenization pressure 15MPa~20MPa, 65 DEG C~80 DEG C of homogenizing temperature, maturation temperature 31 DEG C~38 DEG C, maturation time 78min~85min, congeal 26 DEG C~27 DEG C of feed temperature, evaporating temperature of congealing -20 DEG C~-25 ℃。

The invention is not restricted to specific embodiment as herein described, therefore the present invention is certainly variable.It will further be understood that this Invention term used is only used for description specific embodiment and is not intended to be construed as limiting.Unless otherwise specified, used by the present invention All technical terms have the general understanding identical implication with those skilled in the art in the invention.

When number range is provided, it is to be understood that unless clearly made separate stipulations in text, the scope the upper limit and under Limit and the scope in any other description value or median between with lower limit unit be interval each median bag Containing in the present invention.These small range of upper and lower bound values can be independently include in these smaller ranges and be also contained in In of the invention, any limiting value for clearly excluding in the scope is still applicable.When the scope includes one of limiting value or two During person, not including these contained limiting values in any or both scope be also included in the present invention.

It is further noted that claim may be drafted in a row removes any optional key element.Therefore, this statement be intended to serve as with The narration of claim elements is used together the leading base limited such as the exclusive term of " independent ", " only " etc or use " negative " Plinth.

Those skilled in the art are when the disclosure is read it is readily apparent that each independent embodiment party for being described herein and enumerating Case has discrete component and key element, and they are easily several with any other in the case of without departing substantially from the scope of the present invention or spirit The key element of individual embodiment is separated or merged.Any method enumerated can be with cited event order or in logic may Any other order carry out.

Although the present invention is described with reference to its specific embodiment, it is understood by one skilled in the art that can not carry on the back Various variations and alternative equivalent are made in the case of the true spirit and scope of the present invention.Furthermore, it is possible to make many repair Change and walked with objective, spirit and scope of the present invention endoadaptation particular case, material, relevant composition, technological parameter, technique Suddenly, all such modifications are intended to comprising within the scope of the appended claims.

Claims (7)

1. it is a kind of industrialize aerated frozen mousse body production technology, it is characterised in that：Comprise the steps：

(1) water, salt-free butter, white granulated sugar, syrup, milk powder, converted starch, edible colloid, emulsifying agent and the mouth of formula ratio are weighed Used as mousse body raw material, after above-mentioned mousse body raw material is uniformly mixed in material-compound tank, clipped emulsification pump enters taste raw material Enter in homogenizer and carry out homogeneous under the homogenization pressure of 15~20MPa and 65~80 DEG C of homogenizing temperature, then will be through homogeneous Mousse body raw material by plate type heat exchanger carried out under 85~95 DEG C of sterilising temp 15~18s sterilize, sterilizing terminate rear cold But 31~38 DEG C of maturation temperature, and 78~85min of maturation at a temperature of the maturation are cooled to, mousse somaplasm material is obtained；

(2) above-mentioned mousse somaplasm material is cooled to again and congeals feed temperature to be pumped into freezing machine and -25 after 26~27 DEG C The aerated frozen mousse with 80~100% expansion rates is obtained under~-20 DEG C of evaporating temperature of congealing.

2. it is according to claim 1 industrialization aerated frozen mousse body production technology, it is characterised in that：The step (1) taste raw material can be without or including at least one in chocolate, cocoa power and fresh juices in.

3. it is according to claim 2 industrialization aerated frozen mousse body production technology, it is characterised in that：The step (1) also include for mousse somaplasm material and fresh juices being sufficiently mixed uniform step and step (2) between.

4. the industrialization aerated frozen mousse body processing parameter in a kind of claims 1 to 3 described in any claim Optimization method, it is characterised in that：Comprise the steps：

(1) processing parameter for industrializing aerated frozen mousse body is optimized by experiment of single factor, obtains preliminary excellent The correlative factor of the processing parameter of change；

(2) using Plackett-Burman method contrived experiment steps and data analysis is carried out, to industrialization aerated frozen mousse body The correlative factor of processing parameter is optimized, it is determined that the maximum extremely notable factor of influence mousse body finished product organoleptic quality；

(3) the extremely notable factor design steepest selected according to Plackett-Burman experimental results is climbed and is tested, and is determined above-mentioned each The horizontal centre value of the extremely notable factor of item；

(4) the result design Box-Benhnken Design experiments according to steepest climbing experiment carry out technological parameter factor and water Flat design, and multiple regression analysis and double factor effect analysis are carried out using Design Expert softwares, it is final to determine influence Industrialize the optimal processing parameter value of the extremely notable factor of aerated frozen mousse body finished product organoleptic quality.

5. the optimization method of industrialization aerated frozen mousse body processing parameter according to claim 4, its feature exists In：It is described industrialization aerated frozen mousse body optimal processing parameter be, 85 DEG C~95 DEG C of sterilization temperature, sterilizing time 15s~18s, homogenization pressure 15MPa~20MPa, 65 DEG C~80 DEG C of homogenizing temperature, 31 DEG C~38 DEG C of maturation temperature, maturation time 78min~85min, congeal 26 DEG C~27 DEG C of feed temperature, -20 DEG C~-25 DEG C of evaporating temperature of congealing.

6. the production technology for industrializing aerated frozen mousse body in a kind of claims 1 to 3 described in any claim prepares institute The aerated frozen mousse body for obtaining.

7. aerated frozen mousse body according to claim 6, it is characterised in that：The expansion rate of the aerated frozen mousse body It is 80~95%.