基于单因素实验采用响应面优化竹汁果冻的工艺配方  

Optimization of the Technological Formula of Bamboo Juice Jelly by Response Surface Methodology Based on Single Factor Experiment

作　　者：段艾伶 李翔宇 严宽[1] DUAN Ailing;LI Xiangyu;YAN Kuan(Department of Agriculture Forestry and Food Engineering,Yibin University,Yinbin 644000,China)

机构地区：[1]宜宾学院农林与食品工程学部,四川宜宾644000

出　　处：《食品安全导刊》2022年第28期152-155,159,共5页China Food Safety Magazine

基　　金：国家级大学生创新创业项目(202010641045)。

摘　　要：本研究将营养丰富的竹汁与现代果冻加工制作技术有机结合,制得一款具有竹味清香、质地均匀、口感细腻的果冻。基于前期单因素试验研究,进一步确定3个单因素的适用范围,并采用Box-Behnken设计实验方案,利用Design-Expert10.0.1根据Box-Behnken实验方案结果探究每两个单因素间的相互作用对响应值的影响并建立响应面模型,通过响应面模型可预测得到竹汁果冻理论最佳配方参数。通过验证试验得到竹汁果冻的最佳配方为竹汁添加量22%、赤藓糖醇添加量10%、复配胶添加量0.8%。In this study,the nutritious bamboo juice was organically combined with modern jelly processing technology to produce a jelly with bamboo flavor,uniform texture and delicate taste.Based on the previous single factor experimental research,further determine the scope of application of the three single factors,and use box behnken to design the experimental scheme.Use design expert 10.0.1 to explore the influence of the interaction between each two single factors on the response value according to the results of box behnken experimental scheme,and establish a response surface model.Through the response surface model,the best formula parameters of bamboo juice jelly theory can be predicted.Finally,the best formula of bamboo juice jelly is:bamboo juice 22%,erythritol 10%,compound glue 0.8%.

关 键 词：响应面 竹汁 果冻 工艺配方 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]