摘要
该研究在果丹皮传统配方工艺的基础上对复合果丹皮的辅料添加量配方进行了优化,以杏子和玫瑰花酱为主要原料,以酸味剂、凝胶剂、防腐剂为辅料,研制一款低糖复合果丹皮。采用单因素试验和Box-Behnken响应面优化法得到杏子与玫瑰花酱复合果丹皮的感官评分和杏子与玫瑰花酱的质量比、柠檬酸添加量、复合胶添加量、苯甲酸钠添加量的模型,经验证,模型合理可靠。通过模型系数显著性检验,得到以感官评分为响应值的主效应关系均为柠檬酸添加量>复合胶添加量>杏子与玫瑰花酱的质量比>苯甲酸钠添加量。得出最佳配方为杏子与玫瑰花酱的质量比2∶1、柠檬酸添加量0.2%、复合胶添加量3%、苯甲酸钠添加量0.04%,此配方下得到的感官评分为90.33分,与模型预测值较一致。结果表明,此数学模型较好地预测了杏子与玫瑰花酱复合果丹皮的配方。
In this study,based on the traditional formula process of sweetened roll,the formula of the addition amount of auxiliary materials is optimized.With apricot and rose sauce as the main raw materials,acidizing agent,gel agent and preservative as the auxiliary materials,a kind of low-sugar composite sweetened roll is developed.Single factor test and Box-Behnken response surface optimization method are used to obtain the model between the sensory score of composite sweetened roll of apricot and rose sauce and the mass ratio of apricot to rose sauce,the addition amount of citric acid,the addition amount of compound gum and the addition amount of sodium benzoate.After verification,it is found that the model is reasonable and reliable.Through the significance test of model coefficient,the main effect relationships of factors with sensory score as the response value are citric acid addition amount>compound gum addition amount>mass ratio of apricot to rose sauce>sodium benzoate addition amount.The optimal formula is as follows:the mass ratio of apricot to rose sauce is 2∶1,the addition amount of citric acid is 0.2%,the addition amount of compound gum is 3%,and the addition of sodium benzoate is 0.04%,under this formula,the sensory score is 90.33 points,which is relatively consistent with the predicted value of the model.The results show that the mathematics model can well predict the formula of composite sweetened roll of apricot and rose sauce.
作者
古丽米热·努尔麦麦提
冯作山
白羽嘉
王晨
张亚征
朱志鹏
NURMAMAT Gulmira;FENG Zuo-shan;BAI Yu-jia;WANG Chen;ZHANG Ya-zheng;ZHU Zhi-peng(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China;Xinjiang Key Laboratory of Postharvest Science and Technology of Fruits,Urumqi 830052,China)
出处
《中国调味品》
CAS
北大核心
2024年第7期127-136,共10页
China Condiment
基金
新疆维吾尔自治区杏产业技术体系(XJCYTX-03-05-2021)。
关键词
杏子与玫瑰花酱复合果丹皮
配方工艺优化
响应面试验
感官评分
数学模型
composite sweetened roll of apricot and rose sauce
formula process optimization
response surface test
sensory score
mathematics model
作者简介
古丽米热·努尔麦麦提(1996—),女,硕士,研究方向:农产品加工与综合利用。;通信作者:冯作山(1963—),男,教授,博士,研究方向:农产品加工与综合利用。
