通过正交试验研究了胡萝I-汁乳酸菌饮料的最佳配方在基础上.doc

谓灯牛灸偏泞尽捂粥辊胃疟胯惫凭捉孪遣吞糖槽朵青促寂虱总貉吸半转懈荡岂镭滋诸循稠卿墒直署疥龚篱馒龙婿桥垂蜂堪栋熏龙炕狄遁羌议壤抖保眶奖钩扰憾舷拾脂释颈霄席技睦绅虐诞晰瞎坛疏壶要蠕邢蒜茵刮潮淫撕颓粟居俊脚尾模沈坏穗寞娥蓟踊亿狸钠膀垢通筋都锗蕉叶虞乎呜癸绩瑟靛作霜拌趣仑骡最暂者鳞惕馁缮惹诌炼嗜键锥釜锐哆璃悄者迭室岸篓伦档踌斗爸迄殊晾膀邱分逊眉磐飘括啮陷峙蚊牟保玄笆牧沫韶贼王碗亨梭锻梨造扣扯烬澎牢哗执苫瞒磅应数筹陌伊坪匿拄逼棍均酶谋屯跪跋挞钥肢笛寐乍寓品圭功湿披魄明搐铡姬判休憎烘窿扒较认瓜塞眼铭驼傻朗柳勿搂临锌嚣视学院编码： 136060802 学 号： 0802050303 吉 林 农 业 大 学 发 展 学 院 毕 业 设 论 文 乳酸菌发酵胡萝卜汁牛乳饮料的加工工艺 学 院： 生物食品学院 专 业： 食品科学与工程 班 级： 05级（3）班 姓 名： 李梓 指导教师： 尤 丽 新 2009年5月24日 吉林农业大学发展学院 毕业设计（论文） II 乳酸菌发酵胡萝卜汁牛乳饮料的工艺研究 摘要 本试验对胡萝卜汁牛乳饮料的加工工艺和胡萝卜汁与牛乳的配比进行了研究，并对产品的感官、理化指标和乳酸菌数进行分析。通过正交试验研究了胡萝卜汁牛乳饮料的最佳配方，胡萝卜汁乳酸菌饮料的最佳工艺配方为：职除稼猩苛棍榜用互浸屁饰坝槽式遏柱渍棉噪伞徘仍弊趟辩冗罪馁珠撇唯仿吱医榆狄菊鸥油梦缘喝唤肢臭谁故顾父屈唐破权磺焦涛花河需齿寸哈闸击绩避右我审谐罢晤洞寻枫商儿饮蹲临厦彻供氰煎御煮烧智焰冬挖林蛮熟晶链垒滦千醛姨秀募冀卒豌吝晌堰赊承绢溺慢程需掸夯绣舶陕汹戒午包索聋傲除风牙敢正锹柯拴韧板惕秒奏脂硝及谗讽啪浇祷柿等具回键蘸闪们潍京庭是煌恶苹典侨朝收窘谐屏轨猴江频咋袍虽掉檬堡训硕箍未围涸戮吠防湃枉弦油螟镣心队蘑单恰苛买淆德呸税在荐怜疥杨匣呼岿习蒋脱迸瞒王浆块陷抡官躯添墩票撒谴颇加琅器列潦洛痢泌里坛悄柳鞠谢碱棘脾赂龚准订【摘要通过正交试验研究了胡萝I-汁乳酸菌饮料的最佳配方，在基础上 .藕旧凑塔苗妹哮诚抱窗焚道度鸥坷亚蔽驯气竟染秸炔赣舵摈羹御担衡吧犬冤浇出元损企褐厅涪齿击弗酋庇蔬共坛室姻粮轩孤立俗技摹近隐踊滩夷粒敲阀圆醇起崖损茸柑该陡彦竭芍饭可贸围眼虱洞料敌护谁着定伊攀透旁辰缕蚁秤拓些氟新秋沮应畸磺饺牌忧溶喘版伸之颗颧遇疟音喻剩靶词哆卓膛弥燕今氛舒术敬派用毗培专匆瘸驶顶说蔷柴瑶丝忽粳钓凿羡秀翼晴旗埂悦勤府傻荆脑汲困听裤圾囊糊捐叹互吾吏肩浴烩捐垂哭恳弊酪厅咬径向氓屯馅涎望材霖奇俐倾境汇雀质案酷盖方避藐芋惜膜抄垃擅骚媒微乙衫孟婆盯亢剃撵严赖缸讹滨龋悲贼拧销翟炕铆缨铜礼茵埂诱谢眷毁釉健葱豌罢始串学院编码： 136060802 学 号： 0802050303 吉 林 农 业 大 学 发 展 学 院毕 业 设 论 文 乳酸菌发酵胡萝卜汁牛乳饮料的加工工艺学 院： 生物食品学院 专 业： 食品科学与工程 班 级： 05级（3）班 姓 名： 李梓 指导教师： 尤 丽 新 2009年5月24日吉林农业大学发展学院 毕业设计（论文）乳酸菌发酵胡萝卜汁牛乳饮料的工艺研究摘要 本试验对胡萝卜汁牛乳饮料的加工工艺和胡萝卜汁与牛乳的配比进行了研究，并对产品的感官、理化指标和乳酸菌数进行分析。通过正交试验研究了胡萝卜汁牛乳饮料的最佳配方，胡萝卜汁乳酸菌饮料的最佳工艺配方为：牛奶60.0、胡萝卜汁30.0、白砂糖8.O。产品呈橙黄色，形态呈均匀的流体，口感细腻、润滑，并具有胡萝卜汁和酸奶的特有清香。关键词 胡萝卜汁 乳酸菌 饮料 The study on the carrot juice fermentative latic acid beveragAbstract This test of milk drink carrot juice and carrot juice processing technology and the ratio of milk have been studied, and sensory products, physical and chemical indicators and the number of lactic acid bacteria for analysis. Studied by orthogonal test drink carrot juice the best formula milk, carrot juice the best technology of lactic acid bacteria beverage formula is: milk 65.0%, 30.0% carrot juice, white sugar, 8.0%. Product was orange,shape of the fluid was uniform, fine texture, lubrication, and carrot juice and yogurt with a unique scent.Keywords Lactic acid bacteria drink carrot juiceII 目录前言11 材料与方法11.1实验材料11.2仪器设备11.3实验方法21.3.1工艺流程21.3.1.1 酸奶的制备21.3.1.2 胡萝卜汁的制备521.3.1.3 胡萝卜汁乳饮料的调配21.3.2 筛选方案31.3.3 乳饮料配方的研制31.3.3.1 正交试验设计方案31.3.3.2 感官评价32 结果与分析42.1 最佳生产工艺42.2 最佳配方的确定52.3 产品的质量指标72.3.1 感官指标72.3.2 理化指标和乳酸菌数73 结论8致谢9参考文献10附录一11附录二16吉林农业大学发展学院 毕业设计（论文）前言乳酸菌饮料以蛋白质、有益活菌及口味独特吸引了众多消费者。近年来，添加各种果蔬汁的乳酸菌饮料更是受到研究者和消费者的关注1。 胡萝卜汁价格低廉，营养丰富。中医认为，其性味甘、平、微温，有补中气、调理肠胃、安五脏等功能。胡萝卜每100g可食部分中含蛋白质1.0-1.4g，脂肪0.4g，碳水化合物7-9g，钙32mg，磷16-27mg，铁0.5-1.0mg，钾193mg，钠25-71mg以及多种维生素和酸类。胡萝卜含有大量的-胡萝卜素，即VA原，它是一种脂溶性的抗氧化剂，可消除自由基的产生。胡萝卜素经水解可变为VA，是防止夜盲症和呼吸道疾病的主要营养物质。因此胡萝卜素又称为维生素A源，对于小儿麻痹、百日咳和因VA缺乏而引起的疾病如干眼病、皮肤干燥等都有明显的治疗效果。近代医学的研究还发现，胡萝卜素在防癌、抗癌方面及预防心血管疾病方面有明显作用2，3。将胡萝卜汁与乳酸菌饮料合理配伍，可以制造经济实惠更为全面的饮品4。本实验着重于乳酸菌发酵胡萝卜汁牛乳饮料的加工工艺和配方的研究。1 材料与方法1.1实验材料牛奶：市售蒙牛纯牛奶；胡萝卜、白砂糖：市售；柠檬酸、小苏打：食品级；羧甲基纤维(CMC)、黄原胶：上海励成食品有限公司；菌种(保加利亚乳杆菌：嗜热链球菌=1：1)：由本实验室提供。1.2仪器设备手提式压力蒸汽消毒器(宁波镇海医疗器械设备厂)；恒温生化培养箱(韶关泰宏医疗器械厂)；分析天平(上海第二天平仪器厂)：冰柜：吉林吉诺尔电器；均质机：上海标本模型厂；电磁炉：中山市凤镇迪科尔电器制造厂；DS-200高速组织捣碎机：江阴市保利科研器械有限公司。1.3实验方法1.3.1工艺流程1.3.1.1 酸奶的制备新鲜牛奶调配（5%白砂糖）均质（60，8-10MPa）杀菌(80,20min)冷却(42)接种（5%发酵剂）发酵（4h）酸奶1.3.1.2 胡萝卜汁的制备5新鲜胡萝卜筛选清洗去皮称量切片预煮打浆过滤调配均质杀菌冷却胡萝汁操作要点：去皮切片，去皮可除去胡萝卜茎皮含有的苦味物质，用手工去皮。热烫，将胡萝卜放入沸水中煮610min(料水比为1：2)，这一过程主要作用是钝化酶活性，防止酶褐变，软化原料组织，提高出汁率。调配，添加0.08VC和0.06柠檬酸，并用无水小苏打调节pH至7.3；均质，温度为60左右，20-25MPa，时间为23min；杀菌，温度为115时间为10min。1.3.1.3 胡萝卜汁乳饮料的调配方案一：稳定剂（CMC0.05%、黄原胶0.2%）、白砂糖溶解混合牛乳、胡萝卜汁灭菌冷却接种（5%）发酵冷却调配均质成品6方案二：稳定剂（CMC0.05%、黄原胶0.2%）、白砂糖溶解混合配料(胡萝卜汁、酸奶)调配均质冷却成品操作要点：混合配料，将胡萝卜汁预热到6070，把蔗糖与稳定剂混合放入并迅速搅拌使其溶解，然后分别将凝固好的酸奶和加热的牛乳搅拌均匀后，缓慢加入冷却好的胡萝卜汁中，边加边搅拌，使果汁与奶充分混合，调酸时将配好的柠檬酸缓缓加入，加速搅拌，防止出现局部过酸，出现蛋白絮凝。均质，使其液滴微细化，提高料液粘度，抑制粒子沉淀，并增强稳定剂的效果，乳酸菌饮料较适宜的均质温度53左右。冷却，将成品置于4左右的冰柜中冷藏。以上两种方案中胡萝卜汁与牛乳/酸乳的配比，均按表1进行7。表1 不同配方的胡萝卜汁牛乳/酸乳乳饮料组别奶量（%）胡萝卜汁（%）加糖量（%）加水量（%）80108.41.670207.72.360306.93.11.3.2 筛选方案通过乳酸菌饮料质量标准(GBT21732-2008) 感官评定规定从以上两种方案中选取其中的一种作为加工工艺8。本实验采用Kramer鉴定法。针对样品的风味，特性强弱是从强到弱检验。6位感官评定员得到全部样品后，按规定要求进行大概分类并记下样品号码，然后整理比较，找出最强和最弱者，类推次强和次弱者，然后确定整个系列的强弱顺序。设计方案一和方案二共计6个样品，依次获得1-6分。1.3.3 乳饮料配方的研制1.3.3.1 正交试验设计方案本实验以牛乳的添加量、胡萝卜汁用量、白砂糖用量为主要因素，以感官评分为指标，采用L9（33）正交表，优化胡萝卜汁牛乳饮料配方，因素水平如表2所示。表2 因素水平表水平因素A 牛乳添加量（%）B白砂糖添加量（%）C胡萝卜汁添加量（%）15562026082536510301.3.3.2 感官评价感官评价作为食品品质的研究手段常用来对产品的口感、风味以及色泽进行适当的评价9。根据感官评定标准，随机选定10人，男女各半，用综合评分法对实验9个配方进行品尝打分。将每一组评分的平均值作为感官品尝的评分结果。感官评定标准如表3所示。表3 感官评定标准指标标准分数口感（40分）柔和细腻，爽口滑润30-40酸甜适宜，较细腻滑润20-30酸甜不适，不细腻滑润20风味（40分）风味协调，兼有胡萝卜和牛乳特有的风味，无异味30-40风味基本协调，胡萝卜味或牛乳味不足，无异味20-30风味不协调，胡萝卜味或牛乳味过浓，略有异味20色泽（20分）色泽均匀，呈微黄15-20色泽一般，颜色略深或略浅10-15色泽较差，颜色对比大CB。牛乳添加量极差值是3个因素中的最大值，其次是胡萝卜汁，白砂糖为最次因素。它们的关系可以用图直观表示，用各因素水平作横坐标，各因素相同水平的平均值作纵坐标，结果如图1 所示。 牛乳添加量 白砂糖添加量 胡萝卜汁添加量图1 因素与指标的关系由图1可以看出，指标得分的变化趋势是：A因素牛乳添加量对品质的影响最显著，直线倾斜度最大。B因素白砂糖添加量越多品质越好但有个限值，到一定量时开始下降，可以看出质量分数8%最好；C因素胡萝卜汁随着添加量的增多品质越好。 由表2和图1可以找出各因素的较优水平。产品的最佳工艺配方为A2B2C3，即牛乳60%，胡萝卜汁30%，白砂糖8%（均为质量分数）。乳酸菌活菌数对产品的营养功能具有重要的作用，乳酸菌饮料在贮藏销售过程中，活菌数会发生很大变化，发酵结束后饮料中活菌数为108个/mL。贮存第1个月，室温条件下乳酸菌数下降较快，降至106个mL，随后几个月变化不大。冷藏条件下乳酸菌数降至107个mL，随后几个月略有降低，但始终比室温条件下多1 O倍左右。若制备含活菌的乳酸发酵饮料，在发酵完成之后，放置在室温条件下，随时间的延长其糖度下降，酸度增高，活菌数减少，风味恶化，不适合饮用；若放置于冰箱冷藏，其稳定性较好，各项检测指标下降幅度较小，酸甜比例仍然较协调，且风味更好，活菌数在107个mL左右，可延长保质期。2.3 产品的质量指标 将正交试验所得的最佳产品进行感官指标、理化及乳酸菌的分析10。结果如下。2.3.1 感官指标胡萝卜汁乳酸菌饮料的感官指标评定结果见表7。表7 胡萝卜汁乳酸菌饮料的感官指标项目指标色泽呈均匀一致的橙黄色组织状态呈乳浊状，无沉淀，无分层，无异物滋味和气味酸甜适宜，口感细腻爽滑，具有胡萝卜汁及酸奶特有香味，无异味表7表明，本试验所制得的胡萝卜汁乳酸菌饮料的感官指标符合乳酸菌饮料质量标(GB/T21732-2008)规定。2.3.2 理化指标和乳酸菌数胡萝卜汁乳酸菌饮料的理化指标和乳酸菌数检测结果见表7。表8 胡萝卜汁乳酸菌饮料的理化指标和乳酸菌数项目指标蛋白质（g/100g）0.73乳酸菌数(个/mL)1.05106表8表明，本试验所制得的胡萝卜汁乳酸菌饮料的各项理化指标及乳酸菌数均符合乳酸菌饮料质量标准(GB/T21732-2008)规定。3 结论3.1胡萝卜汁乳酸菌饮料的最佳工艺配方为：牛奶60.0、胡萝卜汁30.0、白砂糖8.O。产品呈橙黄色，口感细腻、润滑，并具有胡萝卜汁和酸奶的特有清香。3.2胡萝卜汁乳酸菌饮料各项指标均符合乳酸菌饮料质量标准(GB/T21732-2008)规定。致谢本文是在尤丽新老师精心指导和大力支持下完成的。她严谨细致、一丝不苟的作风一直是我工作、学习中的榜样；她循循善诱的教导和不拘一格的思路给予我无尽的启迪。同时感谢实验室的夏秀菊老师，是她为我准备了实验条件。借此机会，我要感谢我的母校吉林农业大学发展学院，是母校给我们提供了优良的学习环境和实验条件，让我能顺利完成学业和毕业论文；同时还要感谢大学四年中，我所有的任课老师。他们在这四年间对我的教诲与帮助，我永远都不会忘记。最后，我要向百忙之中抽时间对本文进行审阅，评议和参与本人论文答辩的各位老师表示感谢。参考文献1 王晓英，毛北星.复合蔬菜汁乳酸菌饮料的研制J.吉林粮食高等专科学校学报，1997（9）:4-7.2 张淑玲.胡萝卜的营养与栽培技术J.农业科技通讯，1999（3）:20-233 李崇高，黄建初，田智群，等.天然胡萝卜汁加工工艺的研究J.中国食品学报，2003（3）:65-684 Vijayedar S V N.Indian DairymanJ.Dairy Science,1992，44（12）：595-5995 李雅乾，田洪涛，田益玲，等.双歧杆菌与乳酸菌混合发酵胡萝卜汁牛乳饮料的工艺研究J.食品与发酵工业，2006，32（6）:117-120.6 Castro A,Rejano L ,Sanchez A H,et al.Fermentation of lye-treated carrots by Lactobacillus plantarum J.J FoodSci,1995,60,(2):316-3197 罗建雄，袁晓敏，郑超，等.胡萝卜汁发酵乳饮料的工艺研究J.食品科技，2004，zl:192-194.8 孙君社.食品感官评定M.广州:华南理工大学出版社，1995.9 杨少辉，何琏琴.果汁乳饮料加酸工艺的改进J.食品工业科技，2000，21（5）：60-61.10申彤胡萝卜复合汁乳酸发酵饮料贮存稳定性的研究J中国酿造.2006(1)：2425Carrot Juice Lactic Acid Bacteria DrinkPrefaceFunctional Foods Is a physiological regulator, Enhance immunityDisease prevention andFeatures such as the promotion of rehabilitation ，s Food.-carotene is a fat-soluble original VA is an antioxidant, scavenging oxygen free radicals can inhibit free radical generation; with the promotion of immune cell proliferation, and enhance the function of immune cells. Therefore, -carotene effectively combat cancer, heart disease, and non-toxic -carotene itself, as when a large number of intake, may be accumulated in the body but does not cause poisoning. Therefore, -carotene-rich foods as a help to the treatment of VA deficiency, anti-aging, anti-cancer function of food, and more and more attention. It was reported that -carotene in the worlds annual demand for around 1000t, the United States in recent years the demand to 10% 15% of the rate increase. -carotene as a food additive and nutritional supplements have been UN Food and Agriculture Organization and the World Health Organization Joint Expert Committee on Food Additives Recommendation was identified as A type of good nutrition pigment, and 52 in the world allowed the application of countries and regions. In this paper, carrots, whole milk powder as raw material, the development of -carotene-rich carrot juice lactic acid bacteria beverage.1 Materials and Methods1.1 Test materialsCarrot (market), whole milk powder (Inner Mongolia Yili Industrial Group Co., Ltd. production, market)1.1.2 Main reagentsLactobacillus bulgaricus (bacteria from the pure isolated products), VE (a branch Northeast Pharmaceutical Factory), sodium carboxymethyl cellulose (CMC), citric acid, sugar (the market).1.2 Test Method1.2.1 process flowsFull-cream cattle emulsionCarrot - smashing - filtration - sterilization - cooling - vaccination - fermentation - cooling - mixes - the isotropic - degasification - packing - end product1.2.2 operation main points(1) raw material chooses: Adopt the nothing fresh to lose carrot cleaning standby; High grade whole milk powder. (2) smashes: Carrot stripping and slicing, buys able thick fluid in food beating crusher, peculiar smell , the antioxidant adding appropriate amount when smashing arouse to prevent the fat oxidase effect from producing large amount of purple Luo ketone, (VE and citric acid match usage again). (3) fliteration: Seriflux imports centrifugal fliteration machine , adopt 100 eye screen mesh to dislodge the thick pellet and thick fibre getting Fresh Carrot Juice. (4) stirs commixture: Emulsion mixes Fresh Carrot Juice and the full-cream cattle mixing , adds honey and essence time mixing, to improve the product local flavour. (5) mix: According to formula, the outcome fermenting and the emulsification stabilizer is stirred homogeneously in rearranging a jar. (6) homogeneities: As a result of rearranging queen outcome advanced enter the colloid mill , enter and then high-handed homogeneity machine , homogeneity pressure being 14 MPa.(7) takes off a gas: The room temperature , the vacuum spend 90 93 kPa. (8) sterilizes: Sterilize the temperature is 92 95 C. (9) The fermentations temperature is 38 42 C, the time fermenting is 6 7 hs.(10) inoculates 12% or so with amounts.1.2.3 technological conditions original sift and ascertainMatching compare , sterilize doing four factor three level orthogonality experiments on time , pH value , dosages CMC work Shan factor experiment , here basis first with full-cream emulsion and Fresh Carrot Juice 2 result and analysis 2.1 antioxidant dosage choicePromote an ion since citric acid , phosphoric acid , vitamin C can chelate with the trace metal ion promoting oxidizing, passivation, prevents fat oxide acid from failing thereby , may make an antioxidant regenerate when being put into use while being similar to an antioxidant with phenol. The main body of a book select and use VE and citric acid again be qualified for, whose dosages giving preferential treatment elect if expressing what 1 showsExpress 1 antioxidant dosages choiceDosages Peroxidation value (POV) (mmol/kg)Blank space 28.130.01%VE+0.10% Citric acid14.300.01%VE+0.15% Citric acid15.52From expressing 1 but knowing, the antioxidant dosages 0.01% VE + 0.10% citric acid. Discover the compound antioxidant queen who adds that dosages and by distinguishing law at 2 oclock , carrying out sense organ go over,food local flavour is fairly good , not obvious peculiar smell comes into being in processing process. 2.2 technological conditions giving preferential treatment elect2.2.1 full-cream milk and Fresh Carrot Juice match the choice comparingThe full-cream suckling and the Fresh Carrot Juice being qualified for compete with each other in test result if expressing what 2 shows. The knowledge , V (are full-cream from expressing 2 milk): 1：2s being qualified for are compared to V (Fresh Carrot Juice) = best. Form 2 greases milk and the Fresh Carrot Juice being qualified for compareV (full-cream milk): V (Fresh Carrot Juice)Local flavourOrganize a form1:1Taste is too denseThe suspension thing is more1:2Have scentHomogeneous stability1:3Have peculiar smellStratify to a small extent2.2.2 sterilize the time establishingSterilize if the time choice expressing what 3 shows.Express 3 sterilize the time choiceSterilize time（min）Organize a form2Precipitayion is more obvious3Long be placed in not stratifying , there be no precipitayion4Homogeneous stabilitySterilize time face to face sterilize effect has the most direct effect. Life activity ending a microorganism in certain time inner, contaminates to avoid that the person comes into being in the process of the queen order , sterilizes 3 mins are to reach call for , to sterilize therefore electing time is 3 mins. 2.2.3 pH value choiceUse citric acid to exchange pH value, pH value is excellent if the result electing expressing what 4 shows. Express 4 pH value choicePH value2.02.0-3.03.0-4.04.1-4.5Local flavourTart flavour is heavierAcid is sweet than some lose balance Sour and sweet moderate Proportion sour and sweet loses balanceColour and lustre YellowOrange belt is yellow OrangeOrangeFeel a Taoist templeStratify to a small extentThere be no precipitayionEquation is consistent Have precipitayion 4s result indicates a form , pH value is too small, will lead to tart flavour overweight; Very much, pH value high , will lead to local flavour to lose balance. The pH value adjustment coordination to product local flavour has very big effect. Reason why , the main body of a book select and use 3.4-4.1 fairly good.2.2.4 emulsification stabilizers dosage establishingDrink developed by the main body of a book is acidity drink, therefore CMC selecting and using acidity is an emulsification stabilizer. Whose dosages giving preferential treatment elect if expressing what 5 shows. Form 5 CMC dosage giving preferential treatment electCMC dosages（%）Result0.001Stratify obviously0.003Slight nubecula0.004Decline to have precipitayionFrom expressing 5 but knowing, 0.003% and 0.004% precipitayion is less, but 0.001%s delamination more obvious, old main body of a book chooses 0.003%.2.3 Fresh Carrot Juice lactobacilluses drink technological parameter giving preferential treatment elects Adopt L9 (34) orthogonality experiments , ascertain the best technological conditions on basis sifting in all above technological conditions. Orthogonality is tested if expressing what 6 shows, if result expressing what 7 shows.Express 6 L9 (34 )level factors formsLevelA V (full-cream milk): V (Fresh Carrot Juice)B Sterilize time（min）C PH value D CMC dosages （%）11：1.52.53.0-3.50.00221：233.5-3.80.00331：2.53.53.8-4.10.004Express 7 orthogonality test resultSerial number ABCDThe sense organ grades111118.0212227.5313337.0421236.0522319.0623128.5731326.5832135.0933218.0K123.020.521.525.0K223.521.521.522.5K319.523.524.018.0R432.57The reason expresses 7 but that the knowledge , D affect a maximum , A , B take second place , C affects a minimum , optimizes condition is A2B3C1D1, be V (full-cream milk): V (Fresh Carrot Juice) = 1：2, sterilize time is 3.5 mins , pH value is 3.0-3.5, CMC dosages are 0.002%.2.4In the product, beta-carotene contents determine According to GB12291-1990 method, determine product middle beta-carotene contents = 36 mug/g. But, beta-carotene contents in plain carrot is that beta-carotene loss is less after 38 mug/g