响应面法优化花茶柚子瓤复合果酱研究
Optimization of Compound Jam of Scented Tea Pomelo Pulp by Response Surface Methodology
杨晓露 1魏泉增 1郑颖冰1
作者信息
- 1. 许昌学院 食品与药学院,河南 许昌 461000
- 折叠
摘要
以玫瑰花、陈皮、柚子瓤、橙子等为原料制作复合果酱,通过单因素实验和响应面优化花茶柚子瓤复合果酱的配方,研究结果表明,花茶柚子瓤复合果酱的最优配方为:玫瑰花与陈皮的比例3∶1、柚子瓤橙子比例81.15 g/100g、黄原胶添加量0.63%、白砂糖添加量55.27%,制作出的复合果酱感官评分平均值为95.89 分,可溶性固形物添加量符合国家标准.
Abstract
A compound jam was prepared with rose,orange peel,grapefruit pulp,orange as the raw materi-als.The optimum fermentation of compound jam were optimized by single factor experiment and response surface methodology.The results showed that the optimal formula of pomelo pulp compound jam was as follows:the ratio of rose to tangerine peel was 3∶1,the ratio of grapefruit to orange was 81.15 g/100g,the addition of xanthan gum was 0.63%,and the addition of white sugar was 55.27%.The average sensory score was 95.89.The amount of soluble solids added meets national standards.
关键词
玫瑰花/柚子瓤/橙子/复合果酱Key words
rose/grapefruit pulp/orange/compound jam引用本文复制引用
出版年
2024
NETL
NSTL
万方数据