响应面优化百香果果皮果脯制备工艺

为实现百香果果皮的高值化利用，本研究以百香果皮为主要原料，开发具有百香果特征风味的果脯产品。以感官评分作为主要评价指标，通过单因素实验研究甜味剂、柠檬酸添加量以及糖煮时间和烘干时间对百香果果脯品质的影响，确定最佳工艺配方。在单因素的基础上与响应面相结合优化百香果果脯的制作工艺，最后对产品理化指标及微生物等相关指标进行品测。结果表明，百香果果皮果脯最优工艺:甜味剂添加量为25%，柠檬酸添加量为0.8%，糖煮90 min，65 ℃下烘干12 h。在此条件下所得产品口感酸甜，软糯，风味浓郁，理化指标及微生物指标均符合相关的标准要求。此产品的开发为百香果皮综合利用提供思路，为百香果产业高附价值开发提供参考。

Optimization of Preparation Technology of Passion Fruit Peel and Preserved Fruit by Response Surface Methodology

In order to realize the high-value utilization of passion fruit peel, this study used passion fruit peel as the main raw material to develop a preserved fruit product with the characteristic flavor of passion fruit. Taking sensory score as the main evaluation index, the effects of sweetener, citric acid addition, and sugar cooking time and drying time on the quality of preserved passion fruit were studied through single factor, and the optimal process formula was determined. On the basis of single factor, combined with response surface methodology, the production process of preserved passion fruit was optimized, and the product physical and chemical indicators and microorganisms and other related indicators were tested. The results showed that the optimal process of passion fruit peel and preserved fruit was as follows: The addition of sweetener was 25%, the addition of citric acid was 0.8%, sugar-boiled for 90 min, and dried at 65 ℃ for 12 h. Under this condition, the product obtained had a sweet and sour taste, soft waxy, rich flavor, and the physicochemical indexes and microbial indexes all meet the relevant standard requirements. The development of this product provides ideas for the comprehensive utilization of passion fruit peel, and provides a reference for the high value-added development of passion fruit industry.