摘要
为得到海棠果果汁饮料的最佳配方,以丽江海棠果果实为原料,以果汁的综合感官分值和透光率为指标,探究丽江海棠果原汁、白砂糖、柠檬酸、β-环糊精的添加量对果汁品质的影响,在单因素基础之上,采用Box-Behnken响应面试验设计优化丽江海棠果饮料配方,结果表明:二次回归模型的拟合度最高,R2=0.9869,校正值为0.9738,该模型所得丽江海棠果汁最优配方为:原果汁添加量72.20%,白砂糖添加量8.55%,柠檬酸添加量0.05%,β-环糊精添加量0.24%,模型预测的分值为90.42,与3次验证试验的感官分值接近,说明二次方回归模型拟合效果好,优化配方具有可靠性。
In order to obtain the optimum formulation of Malus rockii Rehd.juice,Malus rockii Rehd was used as main material,and the comprehensive sensory quality and light transmittance of juice were taken as experiment index,the influencing of Malus rockii Rehd.juice,sugar,citric acid andβ-cyclodextrin were studied in this paper.Based on single factor,the formula of juice beverage was optimized by Box-Behnken response surface design.The results showed that the quadratic regression model was the highest effective model,R2=0.9869,and the correction value was 0.9738,the optimal formula of the Malus rockii Rehd.juice obtained from the model was 72.20%of Malus rockii Rehd.juice,8.55%of sugar,0.05%of citric acid,and 0.24%ofβ-cyclodextrin.The predicted value of the model was 90.42,which was close to the sensory score of the three verification experiments, indicating that the quadratic regression model and the optimized formula were reliable and feasible.
作者
童观珍
樊莹润
李泽林
肖丽宏
付晓萍
范江平
TONG Guan-zhen;FAN Ying-run;LI Ze-lin;XIAO Li-hong;FU Xiao-ping;FAN Jiang-ping(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,Yunnan,China)
出处
《食品研究与开发》
CAS
北大核心
2019年第24期85-91,共7页
Food Research and Development
基金
国家自然科学基金项目（31560457)
