响应面优化核桃青皮果胶低糖果冻配方

Responsive Surface Method Optimizes the Formulation of Walnut Green Peel Pectin Low Sugar Jelly

以核桃青皮果胶为基础研制一款低糖果冻,通过单因素试验和响应面试验确定果冻的最优配方参数为100 mL纯净水,核桃青皮果胶1.5%,琼脂粉1.3%,氯化钙2.1%,木糖醇8%,浓缩葡萄汁14%。最终制得的果冻口感细腻,酸甜适中,硬度为2.481N,弹性为7.38mm。

A low sugar jelly was developed based on walnut green peel pectin.The optimal formulation parameters of the jelly were determined by one-way and response surface tests as 100 mL of purified water,1.5%of walnut green peel pectin,1.3%of agar powder,2.1%of calcium chloride,8%of xylitol,and 14%of grape juice concentrate.The final jelly had a delicate taste,moderate sweet and sour,with a hardness of 2.481 N,an elasticity of 7.38 mm.