响应面法优化玛仁糖生产工艺的研究  

Study on Preparation and Antioxidant Activity of a New Type of Maren Sugar

作　　者：任雪晴 汪雪雁[1] 司雄元[1] 罗骁 李亚婷 许梦凡 REN Xueqing(Anhui Agricultural University,Hefei 230061,China)

机构地区：[1]安徽农业大学,安徽合肥230036 [2]广电计量检测(合肥)有限公司,安徽合肥230031

出　　处：《安徽农学通报》2021年第15期163-167,共5页Anhui Agricultural Science Bulletin

基　　金：玛仁糖标准化生产与食品安全检测技术示范推广(安徽省重点研究和开发计划项目201904e01020011)。

摘　　要：玛仁糖是新疆的一种传统特色食品,制作食用历史悠久,其主要原料为当地的核桃和糖浆。为规范玛仁糖的工业化生产,提高玛仁糖产品的市场竞争力,根据国标中糖果和米饭的感官评比方法,结合切糕的感官评比相关研究,总结制定出适用于玛仁糖感官性质的评分标准:总分100分,一级指标分别为外观20分(形状10分、色泽10分)、适口性30分(硬度15分、粘性15分)、风味40分(干果滋味20分、甜度20分)和接受度10分。在使用单因素试验的基础上,结合响应面分析法和质构分析研究白砂糖在糖浆中比例、糖浆比例、蛋清添加比例对感官评价得分的影响。结果表明:白砂糖对玛仁糖的硬度与脆性影响较大,糖浆与核桃比例对硬度、咀嚼性、脆性、黏性都有较大影响,蛋清含量主要影响硬度、脆性和黏性;当白砂糖在糖浆中比例为55.35%、糖浆比例为54.1%、蛋清比例为2.09%,制备的玛仁糖感官评分最高,达到80.09。Maren sugar is a traditional specialty food in Xinjiang,which has a long history of eating and making.Its main raw materials are local walnuts and syrup.In order to standardize the industrial production of Maren sugar and im⁃prove the market competitiveness of Maren sugar products.According to the sensory evaluation method of candies and rice in the national standard and the related literature of sensory evaluation of cut cakes,the scoring standard for the sensory properties of Maren sugar was summarized.The total score was 100,and the first-class indicators were appear⁃ance 20 points(shape 10 and color 10),palatability 30 points(hardness 15 and viscosity 15),flavor 40 points(dried fruit taste 20 and sweetness 20)and acceptance 10 points.On the basis of single factor experiment,combined with re⁃sponse surface analysis and texture analysis,the effects of the proportion of white sugar in syrup,syrup and egg white on sensory evaluation scores were studied.Single factor analysis showed that white granulated sugar had a great influ⁃ence on the hardness and brittleness of Maren sugar,while the ratio of syrup to walnut had a great influence on the hard⁃ness,chewiness,brittleness and stickiness,while the content of egg white mainly affected the hardness,brittleness and stickiness.When the proportion of white granulated sugar in syrup is 55.35%,the proportion of syrup is 54.1%and the proportion of egg white is 2.09%,the score of Maren sugar is 80.09,and the sensory score is the highest.

关 键 词：玛仁糖 响应面 质构 感官评价 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]