响应面法优化芒果皮馅料的制备工艺
Optimization of the preparation process of mango peel filling using response surface methodology
许美玉1
作者信息
- 1. 漳州职业技术学院,福建 漳州 363000
- 折叠
摘要
为开发利用芒果皮,提高芒果加工副产物的附加值,以芒果皮为主要原料,制备芒果皮馅料.在单因素实验的基础上,以白砂糖、花生油、玉米淀粉的添加量为自变量,以感官评分为指标,进行响应面试验,优化芒果皮馅料制备工艺.结果表明,芒果皮馅料最佳工艺配方为:芒果皮浆 100 g、白砂糖添加量 10.3 g、花生油添加量 4.5 g、玉米淀粉添加量 4.0 g.按此配方制得的芒果皮馅料呈黄绿色,有芒果香气,光泽油润,口感细腻.
Abstract
In order to develop and utilize mango peel and increase the added value of by-products in mango pro-cessing,mango peel was used as the main raw material to prepare mango peel filling.Using the addition of white sugar,peanut oil,and corn starch as independent variables and sensory evaluation as indicators,the preparation pro-cess of mango peel filling was optimized through response surface methodology based on single factor experiments.The results showed that the optimal process formula for mango skin filling were 100 g of mango peel pulp,10.3 g of white sugar,4.5 g of peanut oil,and 4.0 g of corn starch.Mango peel filling was made through the best process formula,presenting yellow green color with a mango aroma,glossy and oily texture,and delicate taste.
关键词
芒果皮/馅料/感官评分/响应面法Key words
mango peel/filling/sensory evaluation/response surface methodology引用本文复制引用
出版年
2024
NETL
NSTL
万方数据