响应面法优化桑葚酵素食用凝胶的制备工艺

以海藻酸钠、壳聚糖、桑葚酵素为原料，氯化钙为离子交联剂，制备酵素食用凝胶。通过单因素实验和Box-Behnken响应面法，研究海藻酸钠与壳聚糖质量比、交联时间、氯化钙浓度对酵素凝胶硬度、胶着性、咀嚼性等质构指标的影响。结果表明，酵素凝胶最佳的制备工艺为:海藻酸钠与壳聚糖质量比5:2.82、交联时间131 min、氯化钙浓度17.9 mg/mL。在此优化工艺条件下，测得酵素凝胶硬度为7.19 N、胶着性为6.60 N、咀嚼性为0.70 kgf。优化所得结果准确可靠，可为酵素功能性食品的进一步开发与利用提供理论依据和技术参考。

Optimization of Preparation Process for Edible Mulberry Jiaosu Gel by Response Surface Methodology

Edible Jiaosu gel was prepared with sodium alginate, chitosan and mulberry Jiaosu as raw materials, and calcium chloride as ionic cross-linking agent. The effects of the mass ratio of sodium alginate to chitosan, cross-linking time, and calcium chloride concentration on the hardness, gumminess and chewiness of the Jiaosu gel were studied by single factor experiment and Box-Behnken response surface methodology. The results showed that the optimal preparation process of Jiaosu gel was as follows: the mass ratio of sodium alginate to chitosan 5:2.82, the cross-linking time 131 min, and the concentration of calcium chloride 17.9 mg/mL. Under the optimized conditions, the hardness of the Jiaosu gel was 7.19 N, the adhesiveness was 6.60 N, and the chewiness was 0.70 kgf. The optimized results are accurate and reliable, which can provide theoretical basis and technical reference for the further development and utilization of functional food of Jiaosu.