响应面法优化低糖甘薯果脯制作工艺  

Optimization of Processing Conditions for Low-sugar Preserved Sweet Potato Using Response Surface Methodology

作　　者：隋勇[1] 施建斌[1] 蔡沙[1] 熊添 周德顺 梅新[1] SUI Yong;SHI Jianbin;CAI Sha;XIONG Tian;ZHOU Deshun;MEI Xin(Institute for Farm Products Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064;Hubei Genjudi Agricultural Development Limited Company,Huanggang 438408)

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所,武汉430064 [2]湖北根聚地农业发展股份有限公司,黄冈438408

出　　处：《食品工业》2021年第5期83-87,共5页The Food Industry

基　　金：湖北省中央引导地方科技发展专项“湖北省优势粮食资源品质评价及深加工平台建设”(2018ZYYD011);湖北省揭榜制科技项目“薯类主食化及其功效成分食品化利用关键技术研发及产业化应用”。

摘　　要：研究旨在通过响应面法优化低糖甘薯果脯制作工艺。在研究护色硬化时间、糖液浓度、木糖醇替代量、真空渗糖时间四个单因素对低糖甘薯果脯感官评分影响的基础上,采用四因素三水平的Box-Behnken试验,确定制作低糖甘薯果脯的最优工艺条件:护色硬化时间20.43 min,糖液浓度42.03%,木糖醇替代量18.41%,真空渗糖时间32.24 min。在此条件下,低糖甘薯果脯的感官评分理论值为92.47分。经3次重复试验验证,按照最优工艺条件制作的低糖甘薯果脯感官评分为90.56分,接近理论值,所得产品水分含量为13.56%,总糖含量为44.79%。该试验为开发符合消费者营养健康需求的低糖果脯提供一定的理论依据和技术参考。The purpose of this study was to optimizing the processing conditions of low-sugar preserved sweet potato through response surface methodology.The time of color-protection and hardening,sugar concentration,percent of xylitol substitution and time of sugar permeation under vacuum condition were designed to investigate the effect on sensory quality of lowsugar preserved sweet potato.According to the results of single factor test and the design principle of Box-Behnken test,four variables and three levels of response surface analysis methods were used to optimizing the processing conditions of lowsugar preserved sweet potato.The results showed that the best processing conditions were 20.43 min of color-protection and hardening,42.03%of sugar concentration,18.41%of xylitol substitution and 32.24 min of sugar permeation under vacuum condition.Under these conditions,the sensory score of low-sugar preserved sweet potato was 92.47 points.After three repeated verification test,the sensory score of the obtained product was 90.56 points,which was closed to the theoretical prediction values.The water and total sugar content of low-sugar preserved sweet potato were 13.56%and 44.79%,respectively.This study could provide a reference for development of low-sugar preserved fruit,which meets the nutrition and health needs of consumers.

关 键 词：低糖甘薯果脯 响应面 感官品质 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]