响应面法优化荸荠百香果果奶工艺

Optimization of Process Condition of Water Chestnut and Passion Fruit Milk Beverage by Response Surface Methodology

为提高荸荠百香果的综合利用率,深度开发其应用价值,试验以荸荠、百香果与脱脂乳粉为原料,通过响应面法分析探索对荸荠百香果果奶的加工工艺。结果表明,荸荠百香果果奶的最佳配方为:荸荠汁添加量33.3%、百香果汁添加量3.4%、脱脂奶粉添加量4.1%、白砂糖添加量8.1%。在此条件下,感官评定得分为91分,可获得口感优良、色泽怡人、风味独特、质量稳定的果奶饮料。

In order to improve its comprehensive utilization and develop its potential applications further, the water chestnut and passion fruit milk were used the raw material. Considering the addition of water chestnut, passion fruit juice, skim milk powder and sugar, based on the single factor experiment, the sensory test of the beverages of water chestnut and passion fruit milk beverage was optimized by response surface methodology. The results showed that the optimum process parameters were as follows: water chestnut juice 33.3%, passion fruit juice 3.4%, skim milk powder 4.1% and sugar 8.1%. Under such optimal condition, the sensory test of the beverages was 91 points, which could obtain fruit and milk beverage with good taste, pleasant color, unique flavor and stable quality.