基于响应面法对菠萝纤维果味酱配方工艺优化

Optimization of Pineapple Fiber Fruit Sauce Formulation Based on Response Surface Method

以菠萝果渣为原料,通过模糊数学模型与响应面法对果味酱配方工艺进行优化。得到最佳方案组合为菠萝果汁质量浓度78 g/L,CMC添加量0.95%,糖酸比46∶1(g∶L)。该组合制备的菠萝纤维果味酱,色泽呈亮橙黄色,菠萝气味浓郁,口感细腻且绵滑、酸甜适中、口齿有余香,形态均匀,无明显杂质,纤维含量66.82%,感官等级得分3.58分。

The formulation process of pineapple pomace was optimized by fuzzy mathematical model and response surface method.The optimal scheme combination was obtained as follows:pineapple juice content 78 g/L,CMC content 0.95%,sugar and acid ratio 46∶1(g∶L).The pineapple fiber fruity sauce prepared by this combination was bright orange in color,with rich pineapple smell,delicate and smooth taste,moderate sour and sweet,lingering fragrance in mouth,uniform in shape,without obvious impurities,fiber content of 66.82%,sensory grade score of 3.58.