Box-Behnken响应面法优化青钱柳茶果冻制备工艺
Optimization of the Preparation Process of Cyclocarya paliurus Jelly using Box-Behnken Response Surface Methodology
吴超群 1韦国兰 1嬴彩莲 1严红光1
作者信息
摘要
以青钱柳叶、魔芋粉、卡拉胶为原料,以感官评分为指标,采用单因素实验和Box-Behnken响应面法对青钱柳茶果冻的制备配方进行了研究.结果表明,青钱柳茶果冻的最佳配方为青钱柳茶汤添加量为44%、复配胶添加量 1.0%、甘露醇添加量 11%,氯化钾添加量 0.15%,该青钱柳茶果冻颜色呈黄棕色,外观晶莹剔透,质地均匀且光滑,口感弹牙有韧性,酸甜适口,青钱柳茶香浓郁.
Abstract
Using Cyclocarya paliurus,konjac flour,and carrageenan as raw materials and sensory evaluation as indicators,a single factor experiment and Box-Behnken response surface methodology were used to study the preparation formula of Cyclocarya paliurus jelly.The results showed that the optimal formula for Cyclocarya paliurus jelly was 44%for Cyclocarya paliurus tea soup,1.0%for compound gum,11%for mannitol,and 0.15%for potassium chloride.The color of the Cyclocarya paliurus jelly was yellow brown,the appearance was crystal clear,the texture was uniform and smooth,the taste was elastic and resilient,the sour and sweet taste was moderate,and the Cyclocarya paliurus aroma was rich.
关键词
青钱柳/果冻/响应面法Key words
Cyclocarya paliurus/jelly/response surface methodology引用本文复制引用
基金项目
黔东南州科技计划(黔东南科合J字[2022]48号)
凯里学院教学内容和课程体系改革项目(2022)(JG202223)
贵州省教育厅青年人才成长项目(黔教合KY字[2019]195)
出版年
2024
NETL
NSTL
万方数据