基于响应面优化的苏子叶红葡萄果冻工艺研究
Research on the Technology of Perilla Leaf and Red Grape Jelly Based on Response Surface Optimization
梅秀芹 1刘慧敏1
作者信息
- 1. 广州工商学院,广东 佛山 528137
- 折叠
摘要
以苏子叶和红葡萄为主要原料,研制了一款低热量且富含营养的果冻.以感官评定作为主要的评价指标,综合选取最佳单因素添加量,进而采取Box-Behnken响应面设计优化配方.结果表明,苏子叶红葡萄果冻制备的最佳配方:以制作 100 mL的复合果冻为总量标准,红葡萄汁添加量为 25.5%、苏子叶水添加量为 10.5%、卡拉胶添加量为 2.7%、木糖醇添加量为 5.0%.用此配方制作所得的复合果冻呈粉紫色,红葡萄和苏子叶的特征风味突出,酸甜适宜,口感细腻.
Abstract
A low-calorie and nutritious jelly was developed using perilla leaves and red grapes as the main raw materials.Sensory evaluation was used as the main evaluation index,and the optimal single-factor addition amount was selected comprehensively,and then the Box-Behnken response surface design was used to optimize the formula.The results showed that the best formula for the preparation of perilla leaf and red grape jelly was as follows:with the total amount of making 100 mL of compound jelly as the standard,the addition amount of red grape juice was 25.5%,the addition amount of perilla leaf water was 10.5%,the addition amount of carrageenan was 2.7%,and the addition amount of xylitol was 5.0%.The compound jelly made with this formula is pink-purple,with the characteristic flavors of red grapes and perilla leaves prominent,moderately sweet and sour,and a delicate taste.
关键词
苏子叶/红葡萄/果冻/响应面优化Key words
perilla leaf/red grape/jelly/response surface optimization引用本文复制引用
出版年
2024
NETL
NSTL
万方数据