响应面法优化核桃巴旦木复合酱料制备工艺

Optimization of the Preparation Process of Walnut and Almond Compound Sauce by Response Surface Methodology

以新疆核桃和巴旦木为主要原料,研发一种新型的核桃巴旦木复合酱料。通过单因素实验研究了饮用水添加量、白糖添加量和食盐添加量对产品感官评分、稳定性、色差和质构的影响。在单因素实验的基础上,利用响应面实验优化加工工艺,以感官评分为指标,确定核桃巴旦木复合酱料的最佳制备工艺。结果表明,核桃巴旦木复合酱料的最佳制备工艺为饮用水添加量30%,白糖添加量7%,食盐添加量2%,在此条件下核桃巴旦木复合酱料的口感最佳,感官评分为85.11,与预测值相近,该实验为核桃和巴旦木的精加工开发以及工业化生产提供了理论依据。

With Xinjiang walnut and almond as the main raw materials,a new kind of walnut and almond compound sauce is developed.The effects of drinking water addition amount,white sugar addition amount and salt addition amount on the sensory score,stability,color difference and texture of the product are studied through single factor experiment.On the basis of single factor experiment,response surface experiment is used to optimize the processing process.With the sensory score as the index,the best preparation process of walnut and almond compound sauce is determined.The results show that the best preparation process of walnut and almond compound sauce is 30%drinking water,7%white sugar and 2%salt.Under such conditions,the taste of walnut and almond compound sauce is the best,and the sensory score is 85.11,which is close to the predicted value.This experiment has provided a theoretical basis for the fine processing and development and industrial production of walnut and almond.