响应面法优化复合果味柿子果冻工艺研究

该研究以柿子为主要原料,与椰浆粉、百香果果粉、金桔果粉按质量比2∶2∶1复配制成的混合果粉汁(浓度2%)进行混合,采用卡拉胶、魔芋胶复配作为凝胶剂,以感官评分作为评价指标,对柿浆与复合果粉汁比例、胶的复配比例及添加量、白砂糖添加量等因素及水平进行探究。通过单因素试验和响应面法分析,得出复合柿子果冻的最佳配方:柿浆与复合果粉汁比例为质量比6∶4,卡拉胶与魔芋胶的配比为质量比3∶1,复配胶添加总量为1.4%,混合果汁添加量为25%,白砂糖添加量为14%,柠檬酸添加量为0.13%。采用此配方制得的复合柿子果冻具有协调的宜人果香,酸甜适中,质地均匀有弹性。

Study on Optimization of Compound Fruit Persimmon Jelly by Response Surface Method

With persimmon as the main raw material,mixed fruit powder juice(concentration 2%)mixed with the mass ratio of coconut milk powder,passion fruit powder and kumquat fruit powder at 2∶2∶1,carrageenan and konjac gum were used as gel,sensory score was used as evaluation index,the ratio of persimmon pulp to compound fruit powder juice,the proportion and addition of gum,the addition amount of white granulated sugar and other factors and levels were studied.Through single factor experiment and response surface analysis,the optimum formula of compound persimmon jelly was obtained as follows:the mass ratio of persimmon pulp to compound fruit powder juice was 6 to 4,the mass ratio of carrageenan to konjac gum was 3 to 1,the total amount of compound gum was 1.4%,the amount of mixed juice was 25%,the amount of white granulated sugar was 14%,and the amount of citric acid was 0.13%.The compound persimmon jelly prepared by this formula has the advantages of harmonious and pleasant fruit aroma,moderate acidity and sweetness,uniform and elastic texture.