摘要
本文以玉屏黄桃为原料,通过单因素以响应面实验研究了山梨糖醇黄桃桃酥的加工工艺。结果表明,黄桃桃酥最佳配方为黄桃粉27%、山梨糖醇30%、玉米油54%;在此条件下,山梨糖醇黄桃桃酥的感官评分为85.56分。
In this paper,the processing technology of sorbitol peach crisp was studied by single factor response surface experiment using Yuping peach as raw material.The results showed that the best formula was 27% yellow peach powder,30% sorbitol and 54% corn oil.Under these conditions,the sensory score of sorbitol peach cake was 85.56.
作者
罗丽琴
王健华
罗江南
蒋文洁
谢玮
LUO Liqin;WANG Jianhua;LUO Jiangnan;JIANG Wenjie;XIE Wei(School of Material and Chemical Engineering,Tongren University,Tongren 554300,China)
出处
《食品安全导刊》
2022年第31期136-140,145,共6页
China Food Safety Magazine
基金
铜仁市科技局项目(铜市科研[2020]72号)
铜仁学院“三金”建设项目(Trxysj2021-018)。
关键词
响应面优化
山梨糖醇
黄桃桃酥
加工工艺
response surface optimization
sorbitol
yellow peach crisp
processing technology
