摘要
以绿心猕猴桃为原料,选择燕麦高葡聚糖、薄荷糖浆、蛋白糖和枸橼酸用量为变量,模糊得分为响应值,通过Design-Expert 8. 0. 6软件进行4因素3水平Box-Behnken中心组合实验,确定薄荷风味猕猴桃果酱配方。结果表明:随薄荷糖浆、枸橼酸、蛋白糖量增加,感官与品质综合得分显著降低;随燕麦高葡聚糖增加,感官与品质综合得分先增后降。燕麦高葡聚糖、薄荷糖浆和蛋白糖对果酱品质影响显著;薄荷糖浆与燕麦高葡聚糖添加量之间具有显著正向交互作用;最佳配方(质量比)为:薄荷糖浆6. 00%、蛋白糖0. 06%、枸橼酸0. 20%、燕麦高葡聚糖0. 90%。
Using green kiwifruit as raw material, the quantities of high oat glucan, mint syrup, protein sugar and citric acid as the variables, and the fuzzy score as the response value, the 4-factor 3-level Box-Behnken center composite design with Design-Expert 8. 0. 6 software was applied to optimize the mint-flavored kiwi jam recipe. The results showed that with the increase of the amount of mint syrup, citric acid and protein sugar, the comprehensive scores of sensory and quality were significantly reduced. With the increase of oat glucans, the sensory and comprehensive scores increased first and then decreased. High oat glucan, mint syrup and protein sugar have significant effects on the quality of jam;there was a significant positive interaction between mint syrup and high oat glucan;the best recipe was consisted of 6. 00% of mint syrup, 0. 06% of protein sug ar, 0. 20% of citric acid, and 0. 90% of high oat glucan.
作者
彭毅秦
范湘凤
郑旗
涂彩虹
狄飞达
郭奇亮
刘继
PENG Yiqin;FAN Xiangfeng;ZHENG Qi;TU Caihong;DI Feida;GUO Qiliang;LIU Ji(Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, Sichuan 610100 , China;Agricultural Product Storage and Processing Research Institute, Academy of Agriculture and Forestry of Chengdu,Chengdu, Sichuan 611130, China)
出处
《美食研究》
北大核心
2019年第2期72-78,共7页
Journal of Researches on Dietetic Science and Culture
基金
成都市农林科学院科研专项资助项目(510100-201700290-2017-00363)
四川省大学生创新创业项目(201811552006)
四川旅游学院2018年科研创新团队项目(18SCTUTD04)
关键词
猕猴桃果酱
响应面
工艺优化
综合评价
模糊数学
加工工艺
kiwi jam
response surface methodology
process optimization
comprehensive evaluation
fuzzy mathematics
processing technology
