胭脂果果糕优化工艺的研究  

Study on Optimization of Carmine Fruit Cake by Response Surface Method

作　　者：田素梅 施忠芬[2] 萧自位[3] 杨新周 TIAN Sumei;SHI Zhongfen;XIAO Ziwei;YANG Xinzhou(Dehong Teacher's College,Dehong,Yunnan 678400,China;Yunnan Vocational and Technical College of Agriculture,Kunming,Yunnan 650031,China;Yunnan Dehong Institute of Tropical Agricultural Science,Ruili,Yunnan 678600,China)

机构地区：[1]德宏师范高等专科学校,云南德宏678400 [2]云南农业职业技术学院,云南昆明650031 [3]云南省德宏热带农业科学研究所,云南瑞丽678600

出　　处：《农产品加工》2025年第1期42-47,共6页Farm Products Processing

基　　金：云南省中青年学术和技术带头人后备人才项目(202005AC160061);德宏州科技创新团队项目(2022RC009);云南省教育厅科学研究基金(2019J1003)。

摘　　要：以胭脂果为主要原料,白砂糖、琼脂、果浆、玉米淀粉为辅料制作胭脂果糕。根据单因素试验结果进行Box-behnken响应面试验设计,运用CRITIC(Criteria importance through intercriteria correlation)客观赋权法对硬度、弹性、内聚性、胶黏性和咀嚼性5个质构特性和感官评分进行综合评价。结果表明,胭脂果糕在白砂糖添加量30%,琼脂添加量2%,果浆添加量6%时,烘烤时间5 h品质最优。此条件下的胭脂果糕综合评分最高,为0.918分。对该方案进行试验验证也表明,此制作工艺条件下的胭脂果糕品质最佳,表明试验得出的模型具有良好的预测性,所选的最佳制作工艺稳定可靠,可作为胭脂果糕制作工艺的优化方案。Yanzhi fruit as the main raw material,sugar,AGAR,fruit pulp,and corn starch as materials to make Yanzhi fruitcake.On the basis of single factor test results,the Box-behnken response surface test design combined with CRITIC(Criteria importance through intercriteria)was used to evaluate five structural properties(hardness,springiness,cohesiveness,gumminess and chewiness)and sensory scores.The results showed that the best preparation process of the Yanzhi fruitcake was baking for 5 hours,adding 30%of sugar,2%of AGAR,6%of fruit pulp.Under this condition,the comprehensive score of Yanzhi fruitcake was the highest,which was 0.918.The verification test also showed that the scheme had the highest comprehensive score and the model has good predictability.The results showed that the optimum production process was stable and reliable,and could be used as the optimization of the production process of the Yanzhi fruitcake.

关 键 词：胭脂果 响应面法 客观赋权法 质构特性 感官评分 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]