低热量非浓缩还原澳洲青苹雪梨复合果汁配方优化  

Optimization of low-calorie non-concentrated reduced Australian green apple snow pear compound juice formula

作　　者：时静 王文光[1] 刘颖沙 SHI Jing;WANG Wenguang;LIU Yingsha(Yangling Vocational&Technical College,Yangling Shanxi 712100,China)

机构地区：[1]杨凌职业技术学院,陕西杨凌712100

出　　处：《农业工程》2024年第7期99-103,共5页AGRICULTURAL ENGINEERING

基　　金：杨凌职业技术学院2023年院内基金项目(ZK23-39)。

摘　　要：利用响应面法对低热量非浓缩还原澳洲青苹雪梨复合果汁(以下简称NFC复合果汁)配方进行优化,建立了物料配比、木糖醇添加量、亚麻籽胶添加量与产品感官评分的数学模型,用建立的数学模型对NFC复合果汁最优配方进行预测,确定了最佳的产品配方,即澳洲青苹与雪梨复配比例1∶0.65、木糖醇添加量2%和亚麻籽胶添加量0.061%。该NFC复合果汁弥补了我国营养型、复合型和功能型等新型果蔬汁产业技术开发不足的现状,更对NFC果汁市场提供新的产品类型,对满足消费者健康营养低热量的需求具有重要意义。Response surface methodology was used to optimize formula of low-calorie non-concentrated reduced Australian green apple snow pear compound juice(hereinafter referred to as NFC compound juice).A mathematical model was established for material ratio,xylitol addition,flaxseed gum addition,and product sensory evaluation.The optimal formula of NFC composite juice was predicted us-ing established mathematical model,and the optimal product formula was determined.That was,compound ratio of Australian green apple and snow pear pear was 1:0.65,addition of xylitol was 2%,and addition of flaxseed gum was 0.061%.This NFC composite juice filled the gap in technological development of new types of fruit and vegetable juice industries in China,including nutritional,composite,and functional types.It also provided new product types for the NFC juice market and was of great significance in meeting healthy,nutritious,and low calorie needs of consumers.

关 键 词：响应面法 澳洲青苹 雪梨 复合果汁 工艺优化 

分 类 号：S377[农业科学—农产品加工]