The response surface analysis(RSA) was used to optimize the technological conditions for fermentation of glutinous corn to make lactic beverage.

在单因素的基础上，利用响应面法对黑糯玉米发酵乳饮料的发酵条件进行了优化。

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Then through RSA (response surface analysis) method, the optimized formula consisted of: hydrogenated palm kernel oil and coconut oil (3:1) 25.1%;

在此基础上进行RSA分析，确定植脂稀奶油的最佳配方：棕榈仁油：椰子油（3：1）25.1％；

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