响应面优化海带渣岩藻聚糖硫酸酯保健果冻加工工艺  

Optimization of Processing Technology of Jelly Including Fucoidan Extracted from Residue of Laminaria Japonica by Response Surface Methodology

作　　者：郭峰君[1] 杨乐乐 Guo Feng-jun;Yang Le-le(Beihai Vocational College,Beihai 536000,China;Beihai Environmental Monitoring Center,Beihai 536000,China)

机构地区：[1]北海职业学院,广西北海市536000 [2]北海市环境监测中心站,广西北海市536000

出　　处：《广西农学报》2020年第5期49-55,共7页Journal of Guangxi Agriculture

基　　金：2016年度广西高校中青年教师基础能力提升项目“广西海域海带岩藻聚糖硫酸酯基本结构测定和抗血栓活性研究”项目编号:(KY2016YB756)。

摘　　要：【目的】为满足消费者对果冻口感、营养、质量等多种需求。【方法】以海带渣为原料提取岩藻聚糖硫酸酯,通过降解岩藻聚糖硫酸酯后,将其添加到果冻中,在单因素试验基础上,根据Box-Behnken试验设计原理建立数学模型;采用响应面分析法,对以琼脂、木糖醇、柠檬酸、百香果汁的添加量为自变量进行显著性和交互性分析研究。【结果】研究得到最佳配比参数:琼脂添加量1.5%,木糖醇添加量10%,柠檬酸添加量0.15%,百香果果汁添加量20%,感官评定得分87.266分。制得的果冻口感爽滑、酸甜可口、具有百香果特有的香味却无腥臭味。【结论】利用响应面法优化海带渣岩藻聚糖硫酸酯及果冻的加工工艺具有可行性,得出最佳配方值得借鉴。【Objective】In order to satisfy consumer to the jelly taste,the nutrition,the quality and so on many kinds of needs.【Method】In this paper,Fucoidan was extracted and degraded from Laminaria Japoni⁃ca residue,and the polysaccharide was added into Jelly,on the basis of single factor experiment,a mathe⁃matical model was established according to Box-Behnken experimental design principle,the effects of Agar,xylitol,citric acid and passion fruit juice on the quality of fruit juice were studied.【Result】The opti⁃mum parameters were obtained:1.5%agar,10%xylitol,0.15%citric acid and with the addition of 20%pas⁃sion fruit juice.,the sensory evaluation score was 87.266.The Jelly obtained has a smooth taste,sweet and sour taste,and has the peculiar fragrance of passion fruit without fishy smell.【Conclusion】The fucodian has many biological activities,such as anticoagulation,hypolipidemic,anti-virus,anti-tumor,enhancing immunity,anti-oxidation,anti-fatigue,promoting probiotics growth and so on.Add xylitol,diabetic edible.

关 键 词：海带渣 岩藻聚糖硫酸酯 百香果 果冻 响应面 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]