响应面优化枸杞复合压片糖果配方研究

Optimization on Compound Tablet Candy Formula of Chinese Wolfberry Based on Response Surface Method

本研究以枸杞粉、葡萄粉和番茄粉为主要原料,用番茄皮粉和葡萄籽粉代替传统压片加工助剂,并采用粉末直接压片法制备天然、绿色、无添加剂的枸杞复合压片糖果。采用单因素实验分别研究了葡萄粉、番茄粉、番茄皮粉和葡萄籽粉添加量对压片糖果感官品质的影响。以感官评分为指标,利用响应面分析法优化枸杞复合压片糖果配方,并结合实际生产筛选出最优配方。枸杞复合压片糖果的最优配方为枸杞粉47%、葡萄粉30%、番茄粉21%、番茄皮粉0.6%和葡萄籽粉1.4%,利用此配方进行压片其感官评分高达8.75分,其硬度为35.06 N,脆碎度为0.71%。该研究结果可为果蔬全粉直接压片糖果的生产提供一定的参考。

In this study,the Chinese wolfberry powder,grape powder and tomato powder that were used as the main raw materials and tomato skin powder and grape seed powder that replaced the traditional tablet processing assistant,which was used prepared the natural,green and non-additive tablet candy by powder direct tablet method.The effects of grape powder,tomato powder,tomato skin powder and grape seed powder on the sensory quality of pressed confectionery were studied by single factor experiment.The response surface analysis method was used to optimize the tablet formula based on sensory scores,and the optimal formula was selected based on the actual production.The optimal formula of tablet candy is Chinese wolfberry powder 47%,grape powder 30%,tomato powder 21%,tomato skin powder 0.6%and grape seed powder 1.4%.The sensory score of the tablet candy is as high as 8.75 points,with a hardness of 35.06 N and a crisp degree of 0.71%.The results of this study can be used as a reference for the production of tablet candy.