基于响应面法的草莓果酱工艺优化  

Process Optimization of Strawberry Jam Based on Response Surface Method

作　　者：孟宪福 覃朝望 MENG Xianfu;QIN Chaowang(Guangxi Dongyuan Ecological Agriculture Technology Co.,Ltd.,Beihai 536100,China;Guangxi Huike Kangli Medical Technology Co.,Ltd.,Beihai 536100,China)

机构地区：[1]广西东园生态农业科技有限公司,广西北海536100 [2]广西惠科康利医疗科技有限公司,广西北海536100

出　　处：《食品科技》2023年第6期75-80,共6页Food Science and Technology

基　　金：广西科学研究与技术开发计划项目(桂科攻21107005-1B)。

摘　　要：目的:以草莓为原料,采用益生菌发酵技术加工特色风味果酱。方法:参照单因素试验结果,通过响应面试验设计,以感官评定综合评分为响应面值,优化益生菌发酵型草莓果酱工艺。结果:最优工艺为益生菌添加量0.5%、白砂糖添加量10.1%、发酵时间8.1 h、果胶添加量0.4%,在此条件下生产的草莓果酱综合评分达到88.0。产品细腻光滑、涂抹性好,具有特殊的发酵风味。结论:研究结果可为益生型发酵型果酱的生产提供借鉴。Objective:Strawberry was used as raw material to process special flavor jam by probiotic fermentation technology.Methods:According to the results of single factor experiment,this study optimized the process of probiotic fermented strawberry jam by response surface experiment design with comprehensive score as response value.Results:The optimal process was probiotic content 0.5%,sugar content 10.1%,fermentation time 8.1 h,pectin content 0.4%.Under these conditions,the comprehensive score of strawberry jam produced reached 88.0,the product is delicate and smooth,good spreadability,and has special fermented flavor.Conclusion:The results can provide reference for the production of probiotic fermented jam.

关 键 词：益生菌 发酵 响应面 草莓果酱 工艺 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]