响应面法优化荸荠百香果果奶工艺  

Optimization of Process Condition of Water Chestnut and Passion Fruit Milk Beverage by Response Surface Methodology

作　　者：康超[1] 刘凤听 伍淑婕[1] 谢涛 段振华[1] 罗杨合[1] KANG Chao;LIU Fengting;WU Shujie;XIE Tao;DUAN Zhenhua;LUO Yanghe(College of Food and Biological Engineering/Institute of Food Science and Engineering Technology,Hezhou University,Hezhou 542899)

机构地区：[1]贺州学院食品与生物工程学院/食品科学与工程技术研究院,贺州542899

出　　处：《食品工业》2021年第4期192-196,共5页The Food Industry

基　　金：广西自然科学基金(2019GXNSFBA245058,2020GXNSFAA297006);大学生创新创业训练项目(331100814,331100351);广西果蔬保鲜和深加工研究人才小高地;贺州学院食品科学与工程广西一流学科(培育)建设经费;贺州市创新驱动发展专项(贺科创PT1907006)。

摘　　要：为提高荸荠百香果的综合利用率,深度开发其应用价值,试验以荸荠、百香果与脱脂乳粉为原料,通过响应面法分析探索对荸荠百香果果奶的加工工艺。结果表明,荸荠百香果果奶的最佳配方为:荸荠汁添加量33.3%、百香果汁添加量3.4%、脱脂奶粉添加量4.1%、白砂糖添加量8.1%。在此条件下,感官评定得分为91分,可获得口感优良、色泽怡人、风味独特、质量稳定的果奶饮料。In order to improve its comprehensive utilization and develop its potential applications further, the water chestnut and passion fruit milk were used the raw material. Considering the addition of water chestnut, passion fruit juice, skim milk powder and sugar, based on the single factor experiment, the sensory test of the beverages of water chestnut and passion fruit milk beverage was optimized by response surface methodology. The results showed that the optimum process parameters were as follows: water chestnut juice 33.3%, passion fruit juice 3.4%, skim milk powder 4.1% and sugar 8.1%. Under such optimal condition, the sensory test of the beverages was 91 points, which could obtain fruit and milk beverage with good taste, pleasant color, unique flavor and stable quality.

关 键 词：荸荠 百香果 果奶 响应面法 加工工艺 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]