响应面法优化黄金瓜果酱微波工艺  

Using response surface methodology to optimize the microwave process of golden melon jam

作　　者：戴阳军[1] 龚雪婷 董雪萌 孙加刚 张湘 吴新化 DAI Yangjun;GONG Xueting;DONG Xuemeng;SUN Jiagang;ZHANG Xiang;WU Xinhua(School of Biology and Food Engineering,Changshu Institute of Technology,Changshu,Jiangsu 215500,China;School of Tourism and Culinary Science,Yangzhou University,Yangzhou,Jiangsu 225127,China;R&D department,Xiubi Food(Jiangsu)Co.Ltd.Huai’an,Jiangsu 223100,China)

机构地区：[1]常熟理工学院生物与食品工程学院,江苏常熟215500 [2]扬州大学旅游烹饪学院,江苏扬州225127 [3]休比食品(江苏)有限公司研发部,江苏淮安223100

出　　处：《美食研究》2021年第3期51-54,共4页Journal of Researches on Dietetic Science and Culture

基　　金：江苏省苏北科技专项基金(SZ-HA2019024)。

摘　　要：以单因素实验为基础,通过响应面实验探究微波处理和海藻糖浆添加量对黄金瓜果酱感官品质的影响。结果表明:黄金瓜果酱的最佳工艺参数以300 g黄金瓜果酱为基准,海藻糖浆添加量50%、微波功率800 W、微波时间10 min,该条件下黄金瓜果酱感官评分最高。Based on single factor experiment and response surface experiment,the effect of microwave trement and the amount of trehalose syrup on the sensory quality of golden melon jam was investigated.The results showed that the optimal technological parameters for making 300 g of golden melon jam were as follows:50%of trehalose syrup,800 W of power and 10 min of time for microwave treatment.The sensory quality of the product was good.

关 键 词：黄金瓜果酱 微波工艺 响应面优化 

分 类 号：TS972.121[轻工技术与工程]