响应面法优化白果露工艺

The Optimization of Ginkgo Dew Process by Response Surface Method

试验以泰州银杏仁、核桃为研究对象,采用多酶复合去苦、有机溶剂去毒,对白果浆液进行制备。以复配比例、糖添加量、酸添加量为主要因素,通过单因素试验和响应面试验以白果露的感官为主要评价依据对其加工工艺进行研究。结果表明:白果浆与复原乳粉质量比为14∶1、麦芽糖醇添加量为10%、柠檬酸添加量为0.5%。在该工艺下制得的白果露饮品风味醇厚,色泽乳白、澄清。

In this experiment, Taizhou silver almonds and walnuts were used as the research objects, and the ginkgo syrup was prepared by using multi-enzyme compound debitterness and organic solvent detoxification. The main factors were the compounding ratio, the amount of sugar added, and the amount of acid added. Through single factor test and response surface test, the processing technology of ginkgo syrup was the main evaluation basis. The results showed that the mass ratio of ginkgo pulp to reconstituted milk powder was 14∶1, the addition amount of maltitol was 10%, and the addition amount of citric acid was 0.5%. The white fruit juice drink prepared under the process had a mellow flavor, a milky white color and a clear color.