The prescription of hawthorn chestnut jelly with response surface analysis
The jelly was made of hawthorns,chestnuts and red beans.Based on single factor experiment,response surface method was used to optimize the prescription of the jelly.Using the Box-Benhnken design,the effects of addition of hawthorn mud,chestnut sauce,agar,sugar on the sensory evaluation were studied by taking sensory score as response value.Response analysis was used to determine the optimal levels of the four factors.The optimum formula of jelly was showed： the content of sugar 166 g,agar 9.5 g,hawthorn mud 106 g,chestnut sauce 133 g and bed bean 150 g.By the validation test,the sensory evaluation was 89,under the optimum condition,which was basically corresponded to the model prediction value of 89.415.
NETL
NSTL
万方数据
维普
