响应面法优化柿子果冻加工技术

杨晨; 魏婷; 常慧敏; 李佳男; 袁明双; 甄润英

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DOI:10.12161/j.issn.1005-6521.2020.05.021

食品研究与开发:2020,41(5):127-133

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响应面法优化柿子果冻加工技术

杨晨，魏婷，常慧敏，李佳男，袁明双，甄润英^1,2

(1.天津农学院食品科学与生物工程学院，天津300384;2.天津市农副产品深加工技术工程中心，天津300384)

Study on the Processing Technology of Persimmon Jelly

YANG Chen，WEI Ting，CHANG Hui-min，LI Jia-nan，YUAN Ming-shuang，ZHEN Run-ying^1,2

(1.College of Food Science and Biotechnology，Tianjin Agricultural University，Tianjin 300384，China;2.Tianjin Engineering and Technology Research Center of Agricultural Products Processing，Tianjin 300384，China)

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本文已被：浏览 1283次下载 390次
投稿时间：2019-04-16

中文摘要: 以柿子为主要原料，以卡拉胶和魔芋胶为凝胶剂，确定新型柿子果冻的加工工艺配方，重点研究凝胶剂的配比及果冻原辅料配比。通过单因素和响应面分析法，得出柿子果冻的最佳工艺配方：卡拉胶、魔芋胶的配比为1 ∶4（质量比），总用胶量1.00%，蔗糖添加量13.00%，柿浆添加量25.00%，柠檬酸添加量0.15%。

中文关键词: 柿子果冻卡拉胶魔芋胶响应面法

Abstract:The processing formula of new persimmon jelly was determined with persimmon as the major raw material，and carrageenan and konjac gum as the gelling agents．The proportion of gelling agent and the proportion of jelly raw materials and auxiliary materials were mainly studied.Through single factor and response surface experiments，the best formula of persimmon jelly was obtained.The results indicated that the ratio of carrageenan and konjac gum was 1 ∶4 （mass ratio），the total amount of gum was 1.00 %，the sucrose was 13.00%，the ratio of persimmon pulp was 25.00%，and citric acid was 0.15%.

keywords: persimmon jelly carrageenan konjac gum response surface methodology

文章编号：202005021 中图分类号： 文献标志码：

基金项目:天津农学院大学生创新创业训练计划项目（国家级）（201810061028）

作者	单位
杨晨，魏婷，常慧敏，李佳男，袁明双，甄润英	天津农学院食品科学与生物工程学院，天津300384；天津市农副产品深加工技术工程中心，天津300384

Author Name	Affiliation
YANG Chen，WEI Ting，CHANG Hui-min，LI Jia-nan，YUAN Ming-shuang，ZHEN Run-ying	College of Food Science and Biotechnology，Tianjin Agricultural University，Tianjin 300384，China；Tianjin Engineering and Technology Research Center of Agricultural Products Processing，Tianjin 300384，China

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