Study on basic parameters of walnut sauce processing based on response surface method

Based on the existing walnut butter technology research,the effect of the proportion of pure walnut sauce and water,the homogenate of stirring speed and the homogenate of stirring time on walnut butter's centrifugal sedimentation rate and stability factor were researched by single factor experiment. Then selected pure walnut sauce and water proportion,the homogenate of stirring speed and the homogenate of stirring time as three factors,centrifugal sedimentation rate and stability factor as response,finished the response surface optimization experiments.The results showed that when the pure walnut sauce and water rate was 1 ∶ 0.8,the homogenate of stirring speed was 500 r / min and the homogenate of stirring time was 4 min,the walnut butter 's centrifugal sedimentation rate and stability factor were 3.16% and 97.18%. The final result was consistent with the result of response surface's model predictions.