番茄猕猴桃复合果蔬饮料工艺的响应面优化

Response Surface Methodology for Optimization of Tomato-kiwi Compound Fruit and Vegetable Drink Production

以番茄和猕猴桃为原料,探讨了番茄汁、猕猴桃汁、蔗糖和柠檬酸添加量对番茄猕猴桃复合果蔬饮料感官指标的影响。在单因素试验基础上,应用Box-Bohnken响应面优化技术对加工工艺进行了研究,获得了最优工艺参数,即番茄汁29.2 g/L,猕猴桃29.5 g/L,蔗糖用量为10.0 g/L,柠檬酸用量为1.2 g/L。最优条件下回归模型预测感官评价得分为97.69分,验证试验结果(96.18±0.40,n=6)与模型预测结果接近。

The influences of the addition of tomato juice, kiwi fruit juice, sucrose and citric acid on compound fruit and vegetable drinking sensory were investigated using tomato and kiwi as test material. Box-Bohnken was used to optimize the processing technology based on single-factor experiment and the optimal condition are 29.2 g/L of tomato juice, 29.5 g/L of kiwi fruit juice, 10.0 g/L of sucrose and 1.2 g/L citric acid. The model predicted score for sensory is 97.69 under the optimal conditions, which is well matched with the value of confirmative experiment （96.18＋0.40, n=6）.