响应曲面法优化西藏亚东野生草莓果酱的配方研究  

Optimization of Yadong's Feral Strawberry Jam by Response Surface Methodology in Tibet

作　　者：周雨[1] 王凤忠 孟胜亚 胡赟 于翠翠 普布多吉 格桑 ZHOU Yu;WANG Fengzhong;MENG Shengya;HU Yun;YU Cuicui;PUBU Duoji;GESANG(Institute of Agricultural Products Development and Food Science,Tibet Academy of Agriculture and Animal Husbandry Sciences,Lhasa,Tibet 850000,China)

机构地区：[1]西藏农牧科学院农产品开发与食品科学研究所,西藏拉萨850000

出　　处：《农产品加工》2019年第3期40-44,共5页Farm Products Processing

基　　金：西藏自治区科技重大专项特色农产品加工技术与产品开发项目(XZ201801NA04)

摘　　要：为了更好地贯彻落实中央第5次西藏工作座谈会的精神、促进西藏当地特色农产品的开发与利用,以西藏亚东县的野生草莓为原料,以冰糖、鲜榨柠檬汁为辅料,通过单因素试验和响应曲面法研究了西藏亚东野生草莓酱的最优配方。结果表明,西藏亚东野生草莓果酱的最佳制作配方为氯化钙添加量0.06%,柠檬汁添加量0.8%,冰糖添加量25.13%。在此最优配方下制得的草莓果酱呈鲜红色,酸甜适口,酱体透明度高,酱体质地均匀无沉淀,风味品质最佳,感官评分最高,极具地方特色。In order to thoroughly implement the spirit of the fifth Tibet work symposium of the Central Committee and promote the development and utilization of local characteristic agricultural products in Tibet,the optimum formula of Yadong's feral strawberry jam was studied by single factor test and response surface method,taking feral strawberry as raw material and using sugar candy and fresh lemon juice as auxiliary materials.The results showed that the best formulation of feral strawberry jam was calcium chloride 0.06%,lemon juice 0.8%and sugar candy 25.13%.The strawberry jam made in this optimal formula was bright red,palatable and high transparency.The texture of the jam was homogeneous and no precipitation.The flavor quality was the best.The sensory score was the highest and the local color was very high.

关 键 词：响应面法 亚东县 野草莓 果酱 配方 

分 类 号：TS224.4[轻工技术与工程—粮食、油脂及植物蛋白工程]