响应面法优化百合、玫瑰复合凝胶软糖工艺条件  

Response Surface Methodology for Conditions Optimization of Lily and Rose Compound Jelly Sweets

作　　者：叶永丽[1] 扈晓鹏 陈士恩[1] 高旭东[1] 

机构地区：[1]西北民族大学生命科学与工程学院,甘肃兰州730030

出　　处：《食品研究与开发》2015年第4期89-93,共5页Food Research and Development

基　　金：现代农业生产发展资金(甘财农[2012]323号)

摘　　要：以百合、玫瑰为主要原料,研制具有特色的复合凝胶软糖.通过单因素试验和响应面优化试验,以成品的感官质量为指标,探讨凝胶剂、白砂糖与葡萄糖添加比例、柠檬酸和百合、玫瑰提取液对复合凝胶软糖品质的影响.结果表明,最佳配方工艺为百合提取液6％-8％,玫瑰花提取液8％-10％,果胶1.6％,变性淀粉0.6％,葡萄糖：白砂糖为1.8∶1,柠檬酸1.7％.此添加条件下制得的凝胶软糖理论评分为90.70分,验证试验评分为90.5分.Lily, edible rose were used characteristic. The sensory quality of the as the major raw materials to develop compound jelly finished products as an index, explored the influence of the ratio of glucose sugar and white sugar, citric acid and the extract of lily and rose on the quality by doing single and response surface optimization text. The results showed that the optimal sweets with the gelatin, of products processing technology conditions： lily extracted juice 6 %-8 %, rose extracted juice 8 %-10 %, pectin 1.6 %, modified starch 0.6 %, the weight ratio of glucose sugar and white sugar was 1.8 ： 1, citric acid 1.7 %. Under these optimal conditions, the maximum predict score was 90.70, and the validation experiment score was 90.5.

关 键 词：百合 玫瑰 凝胶软糖 响应面法 

分 类 号：TS246.56[轻工技术与工程—制糖工程]