响应面法优化无糖型苦瓜番茄凝胶糖果配方  

Optimization of sugar free balsam pear tomato gel confectionery formula by response surface methodology

作　　者：刘莹娟 李菁 刘明昕 慈慧 尹显婷 Liu Yingjuan;Li Jing;Liu Mingxin;Ci Hui;Yin Xianting(College of Food Science and Engineering,Tonghua Normal University,Tonghua 134002;Tonghua Institute for Product Quality Inspection,Tonghua 134000)

机构地区：[1]通化师范学院食品科学与工程学院,通化134002 [2]通化市产品质量检验所,通化134000

出　　处：《粮食与食品工业》2024年第4期32-38,共7页Cereal & Food Industry

基　　金：通化师范学院大学生创新创业训练计划项目(s202310202040)。

摘　　要：本试验使用番茄、苦瓜、赤藓糖醇和明胶作为主要成分,通过单因素试验和响应面试验并以感官评分为指标优化无糖型苦瓜番茄凝胶糖果的生产工艺。结果表明:当番茄汁添加量为35.5%,苦瓜汁添加量为6%,赤藓糖醇添加量为24%,明胶添加量为12%时所制得的凝胶糖果在感官评价上获得最高分。以此工艺制备的凝胶糖果外形美观,有嚼劲,弹性较好,富有独特的苦瓜及番茄风味。并结合质构特性分析,得出制备的凝胶糖果硬度、胶着性、咀嚼性、粘性均小于市售同类型凝胶糖果。In this experiment,tomato,balsam pear,erythritol and gelatin were used as the main components,and the production process of sugar free balsam pear tomato gel candy was optimized through single factor test,response surface test and sensory score as indicators.The results showed that the gel candy obtained the highest score in sensory evaluation when the addition of tomato juice was 35.5%,balsam pear juice was 6%,erythritol was 24%,and gelatin was 12%.The gel candy prepared by this process had beautiful appearance,chewiness,good elasticity and unique flavor of balsam pear and tomato.According to the analysis of texture characteristics,it was concluded that the hardness,adhesion,chewiness and viscosity of the prepared gel candy were lower than those of the same type of gel candy sold in the market.

关 键 词：番茄 苦瓜 凝胶糖果 配方优化 

分 类 号：TS201[轻工技术与工程—食品科学]