Research and Optimization of Foshou Yam and Honey Nutritional Can by Response Surface Methodology

[Objectives]This study was conducted to screen best process parameters for making Foshou yam and honey can.[Methods]The Foshou yam produced from Wuxue was used as a raw material to prepare Foshou yam and honey nutritional can by combining Foshou yam with honey through screening,pre-cooking,filling,exhausting,cooling and other technical processes.The optimum technology parameter of Foshou yam and honey nutritional can was studied through single factor tests and response surface optimization.[Results]The optimum technical parameters of Foshou yam and honey nutritional can were citric acid concentration 0.1%,amount of edible salt 0.1%,cooking time 14 min and honey concentration 26%.Under these conditions,the final sensory score was 90.20.The prepared can was not only rich in nutrition,but also had good flavor and taste.[Conclusions]This study provides reference for the development and utilization of Foshou yam and the research and development of functional food.