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中文摘要：
利用改进的满意度函数，结合RSM对超高温（UHT）灭菌纯牛奶的瞬时超高温杀菌工艺参数进行优化，建立了关于d值的二次多项数学模型，得到UHT纯牛奶杀菌的最佳工艺参数：杀菌温度136℃，杀菌时间3s。现场验证结果表明：采用新的瞬时超高温杀菌（UHT）工艺条件，UHT纯牛奶的感官质量明显改善，每100gUHT纯牛奶蛋白质的平均含量提高了0．2g，维生素损失减少659．18μG／L，生产周期缩短，能耗降低，产品的货架期几乎保持不变。
英文摘要：
To improve the quality of UHT milk, technological conditions of the ultra high temperature short time sterilized were optimized by the method, which combines desirability functions improved and response surface methodology for the first time.A second order quadratic equation for d value was built. The results showed that the optimum technological conditions were as follows： sterilizing temperature 136℃, sterilizing time 3s. Finally, the optimum technological conditions were applied in a leading dairy corporation of our country.The results showed that the organoleptic quality was improved evidently, the protein content in per 100 g milk was increased by 0.2 g, vitamin loss for UHT milk was decreased to 659.18μg/L but also the production cycle was shortened, energy consumption was cut down, the shelflife of UHT milk was not nearly changed. So the model obtained by this method had definite application values for UHT milk quality improvement.
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