摘要
以攀枝花野生余甘子为原料,在单因素试验的基础上,通过响应面试验得到余甘子果冻的最佳研制参数为:余甘子果汁添加量(A)为37.6%;白砂糖添加量(B)为19.3%;鱼胶粉添加量(C)为3.11%;柠檬酸添加量(D)为0.36%。在此条件下通过回归方程计算出感官评分为81.7分。制得的余甘子果冻产品感官、理化及微生物指标均符合标准,保持了余甘子的天然风味及营养。
Using wild Phyllanthus emblica L. as raw materials,the optimum technique parameters for making Phyllanthus emblica L. jelly were obtained via response surface method which on the basis of single factor tests,which were 37. 6% of Phyllanthus emblica L. juice,19. 3% of sugar,3. 11% of gelatin and 0. 36% of citric acid. Making Phyllanthus emblica L. jelly according to the optimum parameters,the sensory score was 81. 7. The products had good sensory properties,standard physical and chemical and microbial indexes maintained the natural flavor and nutrition.
出处
《广州化工》
CAS
2015年第20期108-111,118,共5页
GuangZhou Chemical Industry
关键词
余甘子
果冻
正交试验
生产工艺
Phyllanthus emblica L.
jelly
response surface method
making process
