响应面优化软枣猕猴桃低糖茶果冻工艺

Optimization of Actinidia arguta Low-Sugar Tea Jelly Process by Response Surface Methodology

采用响应面法优化软枣猕猴桃低糖茶果冻工艺,通过单因素试验优化对果冻成型和口味影响较大的复合胶配比、糖添加量、酸添加量以及茶水配比,并利用Box-Behnken法进行响应面优化设计试验,确定出最优配方参数,即水∶茶配比为40∶1,赤藓糖醇添加量15%,魔芋胶∶卡拉胶的配比2∶1,软枣猕猴桃添加量为15%,柠檬酸添加量0.05%。在此优化工艺条件下研制的果冻质地均匀,入口爽滑,具有软枣猕猴桃和乌龙茶的独特风味,具有广阔的市场前景。

Response surface methodology was used to optimize Actinidia arguta low-sugar tea jelly process.The compound gum ratio,sugar addition,acid addition and the ratio of tea,which have a large influence on the jelly molding and taste,were optimized by single-factor test.The Box-Behnken method was used to carry out the response surface optimization design experiment,and the optimal formula parameters were determined,namely,the proportion of water∶tea was 40∶1,the amount of erythritol added was 15%,the proportion of konjac gum∶carrageenan was 2∶1.The addition of soft jujube kiwifruit was 15%,and the addition of citric acid was 0.05%.The jelly was prepared under this optimized condition had a uniform texture,smooth entrance,and had the unique flavor of soft date kiwifruit and oolong tea,which had a broad market prospect.