摘要
在单因素试验的基础上,采用响应面法优化香蕉皮营养果冻工艺条件。结果表明,香蕉皮营养果冻最优工艺条件为:香蕉皮添加量10%,复合凝胶剂(卡拉胶∶黄原胶∶CMC=2∶2∶1)添加量1.6%,白砂糖添加量16%。在此条件下制备的香蕉皮营养果冻感官得分为93分,制得的产品酸甜适宜、色泽诱人、风味独特。
To develop a banana skin nutritional jelly,central composite design combined with response surface methodology was used to optimize the technology conditions of the jelly based on single-factor tests.The results showed that the optimal processing conditions were:banana skin addition 10%,the compound gels(carrageenan∶xanthan gum∶CMC=2∶2∶1)addition 1.6%,white sugar addition 16%.The sensory score of prepared nutritional jelly was93.The jelly was characterized by a balanced sweet and sour taste,an alluring color and a unique flavor.
作者
刘晓伟
王静静
潘路路
刘何艳
赵俊杰
LIU Xiao-wei;WANG Jing-jing;PAN Lu-lu;LIU He-yan;ZHAO Jun-jie(Changyuan Cuisine Vocational and Technical College,Xinxiang 453400,China)
出处
《保鲜与加工》
CAS
北大核心
2019年第4期156-161,共6页
Storage and Process
关键词
香蕉皮
果冻
响应面法
工艺优化
banana skin
jelly
response surface methodology
technique optimization
