响应面优化基础糖浆的转化工艺  

Optimization of Sucrose Conversion Syrup Process by Response Surface Methodology

作　　者：郑佳佳 秦新磊 马婧婧 范军营 ZHENG Jia-jia;QIN Xin-lei;MA Jing-jing;FAN Jun-ying(D.Co International Food Co.,Ltd.,Jiaozuo 454000,China)

机构地区：[1]大咖国际食品有限公司,河南焦作454000

出　　处：《饮料工业》2025年第1期16-21,共6页Beverage Industry

摘　　要：本文旨在使用响应面研究基础糖浆的最佳转化工艺。使用单因素研究加热时间、加热温度、柠檬酸添加量、白砂糖添加量、搅拌转速对基础糖浆的pH和转化率的影响,采用响应面法试验优化基础糖浆的转化工艺,最后进行感官分析,进一步验证优化后工艺。综上,基础糖浆转化强度影响因素程度为温度>时间>柠檬酸含量。在三种条件的交互作用中,时间和温度的交互作用对基础糖浆的转化有显著影响,时间和柠檬酸含量的交互作用对转化率的影响最小。此外,基础糖浆最佳的转化工艺为加热时间43.50min,加热温度57℃,柠檬酸添加量0.30%,此时基础糖浆的转化率为52.37%±0.34%,口感感官评分为7.4±0.86,说明该条件下的基础糖浆口感品质能够满足要求,为基础糖浆的工业化生产提供技术参考支持。This paper is aimed to research the best conversion technology of basic syrup by response surface methodology.At first,the effects of heating time,heating temperature,citric acid addition,white sugar addition and stirring speed on the pH and conversion ratio of basic syrup were studied by single factor.Then the conversion process of basic syrup was optimized by response surface methodology.Finally,sensory analysis was carried out to further verify the optimized process.To sum up,the influencing factors of conversion strength of basic syrup were temperature>time>citric acid content.Among the three factors,the interaction of time and temperature had a significant impact on the conversion of basic syrup,and the interaction of time and citric acid content had the least impact on the conversion ratio.In addition,the best conversion process of basic syrup was heating time 43.5min,heating temperature 57℃and citric acid addition 0.30%.Under the condition,the conversion ratio of basic syrup was 52.37%±0.34%and the sensory score of taste was 7.43±0.86,which showed that the taste quality of basic syrup could meet the requirements under these conditions.The study provided technical reference support for the industrial production of basic syrup.

关 键 词：基础糖浆 转化工艺 响应面优化 感官分析 

分 类 号：TS202[轻工技术与工程—食品科学]