一种特色百香果果冻产品的研制

以感官评分为评价指标，通过单因素实验研究不同参数对产品品质的影响，结合响应面试验设计优化产品最佳配方，并评定产品质量。结果表明，百香果果冻的最佳配方为:百香果汁添加量为100%，百香果皮添加量为22%，复合甜味剂白砂糖与蜂蜜质量比为3:1，复合甜味剂添加量为15%，复合凝胶剂卡拉胶与魔芋胶质量比为2:1，复合凝胶剂添加量为0.6%。最优条件下加工的百香果果冻外形整齐，晶莹剔透，呈金黄色，具有较好的弹性和咬劲，风味十足，感官评分可达91.17分，微生物指标符合国家标准，是一款营养、健康、安全的新型休闲食品，可为百香果产业发展和新型食品开发提供一定的理论参考。

Development of a Special Passion Fruit Jelly Product

Sensory scores were used as evaluation indicators,in order to evaluate the product quality,the influence of different parameters on the product quality was studied by single factor experiment.The optimal formula of the product was designed and optimized through the response surface experiment.The results showed that the best formula of passion fruit jelly were 100%of the additive amount of passion fruit juice,22%of the additive amount of passion fruit peel,the mass ratio of compound sweetener granulated sugar to honey was 3∶1,and the added amount of compound sweetener was 15%.The mass ratio of composite gel carrageenan to konjac glucomannan was 2∶1,and the added amount of composite gel was 0.6%.By processing passion fruit jelly neat shape,transparent and golden,it had good elasticity,bite strength and full flavor,and the sensory score was 91.17 various microbial indicators were in line with the national standards,it is a nutritious,healthy and safe new leisure food,it provides some theoretical basis for the development of passion fruit industry and new food development.