响应曲面法优化淮山紫薯复合风味果冻工艺

Optimization of formulation of compound Chinese yam and purple sweet potato jelly by Response Surface Methodology

研究复配原料(淮山∶紫薯=1∶1.5)质量分数、复配凝胶剂(卡拉胶∶魔芋粉=1∶1)质量分数和柠檬酸质量分数对淮山紫薯复合风味果冻品质的影响,并采用响应曲面法进行工艺优化。结果表明:淮山紫薯复合风味果冻最优工艺条件为复配原料质量分数1.63%、复配凝胶剂质量分数0.46%、柠檬酸质量分数0.17%。在此最优条件下制备的淮山紫薯复合风味果冻感官得分实测值为94,与预测值(95)接近;产品可溶性固形物含量为21.5%、总酸度0.2%,具有酸甜可口、色泽诱人、风味独特的特点。可见,利用响应曲面法优化淮山紫薯复合风味果冻工艺是可行的。

To develop an optimal processing formula of compound Chinese yam and purple sweet potato jelly,central composite design combined with response surface methodology was used for examining the interactive effects of amounts of complex raw material（ Chinese yam ∶ purple sweet potato = 1 ∶ 1.5）,complex gum（ carrageenan ∶ konjac gum = 1 ∶ 1） and citric acid on the sensory quality of jelly. The results showed that experimental sensory score of the jelly was 94,which was close to the predicted value of 95,under the optimized conditions： complex raw material 1.63%,complex gum 0.46% and citric acid 0.17%. Meanwhile,the jelly was charaterized by a balanced sweet and sour taste,alluring color and unique flavor with soluble solids content of21.5% and total acidity of 0.2%. Therefore,it is feasible to optimize the process of compound Chinese yam and purple sweet potato jelly using response surface methodology.