响应曲面法优化火龙果果皮果冻的制作工艺

Using Response Surface Method to Optimize the Manufacturing Process of Dragon Fruit Peel Jelly

为提升火龙果的综合利用价值,以火龙果果皮作为主要原料开发一种果冻。以模糊数学法评价果冻的感官品质,在单因素试验的基础上采用响应曲面法对果冻的制作工艺进行优化,以确定其最佳工艺配方。当火龙果果皮原浆用量为125 g/L,复合凝胶剂用量为10.5 g/L,白砂糖用量为85 g/L时,所得果冻的综合感官评价最好。经反复验证,在试验优化工艺下制得的果冻澄清透明、弹性十足、口感酸甜平衡,相关质量安全指标良好,具有较好的开发价值。

In order to improve the comprehensive utilization value of dragon fruit,a jelly was developed with dragon fruit peel as the main raw material.The sensory quality of jelly was evaluated by fuzzy mathematics,and the production process of jelly was optimized by response surface method on the basis of single factor test to determine its best recipe.When the concentration of pitaya peel puree was 125 g/L,the concentration of compound gel was 10.5 g/L,and the amount of white sugar added was85 g/L,the comprehensive sensory evaluation of the obtained jelly was the best.After repeated verifications,the jelly prepared under the experimental optimization process was clear and transparent,full of elasticity,balanced sour and sweet,good relevant quality and safety indicators,and had good development value.