响应面法优化柠檬芦荟果肉果冻配方的研究

Formulation Optimization of Lemon Aloe Flesh Jelly by Response Surface Methodology

[目的]采用响应面法优化柠檬芦荟果肉果冻配方。[方法]以柠檬、芦荟为原料,在单因素试验基础上,运用Box-Behnken中心组合试验设计和响应面(RSM)分析法对果冻的配方进行优化。[结果]确定最优配方参数魔芋胶∶卡拉胶的配比4∶1,总复合胶粉量10 g/L,柠檬汁添加量100 g/L,芦荟果肉果粒添加量80 g/L,白砂糖添加量140 g/L。[结论]采用该配方制作的柠檬芦荟果肉果冻质地均匀,口感光滑细腻,含有柠檬与芦荟独特风味,具有广阔的市场前景。

[Objective]To optimize lemon aloe fruit jelly formula by response surface method.[Method]The formulation of jelly was studied by using lemon and aloe as raw materials.Based on single factor experiments,the formulation was optimized by combining Box-Behnken experimental design and response surface methodology(RSM).[Result]The optimized formulation of the jelly was as follows:ratio of konjac gum to carrageenan,the total mixed gum,lemon juice,aloe flesh and sugar were 4∶1,10,100,80 and 140 g/L.[Conclusion]This kind of jelly has attractive appearance,fine taste,lemon and aloe flavor,which could be prospected with a broad market.