响应面优化雪莲果-火龙果保健果冻配方

Optimizing the formula for yacon-pitaya jelly by response surface methodology

以雪莲果、火龙果、木糖醇为主要原料,在单因素试验的基础上,以复合凝胶剂的配比、复合果汁与柠檬酸的添加量为自变量,利用响应面法对雪莲果-火龙果果冻的加工工艺进行优化。试验结果表明:最优工艺参数是魔芋胶与卡拉胶质量比为1∶9,复合胶用量为1.25%,复合果汁添加量为9.81%,柠檬酸添加量为0.07%,木糖醇的添加量为8%,制得的果冻感官评分为90.86。该配方下研制的果冻,酸甜可口,富有弹性,具有雪莲果-火龙果混合的典型风味。

A compounded jelly of yacon and pitaya was produced by using yacon,pitaya and xylitol as raw material.On the basis of single factor experiment,response surface methodology was used to optimize the processing technology of yacon-pitaya jelly,choosing mass ratio of compound gel amount of compound juice and citric acid as independent variables.The results showed that the optimum formulas were as follows:The mass ratio of konjac gum to carrageenan was 1∶9,compound gel amount 1.25%,compound juice amount 9.81%,citric acid amount 0.07%and xylitol amount 8%.The sensory score of optimized verification test up to 90.86.The jelly produced under the conditions was delicious with slight sweetness and sour,elastictry,and had yacon-pitaya tyipcal flavor.