响应面法优化红薯蜂蜜酸奶果冻工艺研究  

Process Optimization of Sweet Potato Honey Yogurt Jelly by Response Surface Methodology

作　　者：鲁莹 郝梦涵 许紫萱 吴振阳 陈昊[1] 姜瞻梅[1] LU Ying;HAO Meng-han;XU Zi-xuan;WU Zhen-yang;CHEN Hao;JIANG Zhan-mei(School of Food,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《保鲜与加工》2021年第6期38-44,共7页Storage and Process

基　　金：东北农业大学大学生SIPT创新创业训练项目(201910224182)。

摘　　要：以红薯、蜂蜜、新鲜牛奶为主要原料,在单因素试验的基础上,运用Box-Behnken设计对果冻的配方进行响应面优化试验。以质构分析和感官品质为评价指标,确定了本款果冻的最佳配方为:红薯添加量11%,酸奶添加量28%,卡拉胶添加量0.60%,白砂糖添加量3%,蜂蜜添加量1%,柠檬酸添加量0.10%,该配方下所得果冻的感官评分为92.80±1.05分,硬度为(232.34±1.21)g,成品为乳白色且微黄,质地均一,口感细腻嫩滑,兼具酸奶、红薯与蜂蜜的风味。In this study,sweet potato,honey and yogurt were applied as the main raw materials to prepare jelly,and the formula was optimized by Box-Behnken design and response surface methodology on the basis of single-factor experiments.Based on the indicators of texture analysis and sensory evaluation,the optimal formula of this jelly was determined as follows:sweet potato slurry addition of 11%,yoghurt addition of 28%,carrageenan addition of 0.60%,sugar addition of 3%,honey addition of 1% and citric acid addition of 0.10%.The sensory score and hardness of final product reached to 92.80±1.05 points and(232.34±1.21)g,respectively,under these conditions.Jelly product showed milky white and yellowish color,uniform texture,delicate and smooth taste,and yoghurt,sweet potato and honey flavors.

关 键 词：果冻 工艺优化 响应面法 酸奶 红薯 蜂蜜 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]