响应面法优化银耳番茄酱的制作工艺

以市售银耳和番茄为主要原料,研究银耳番茄酱的制备工艺。在单因素试验的基础上,选择银耳和番茄添加质量比、白砂糖用量、黄原胶用量、熬煮时间作为自变量,利用响应面优化试验进行四因素三水平试验,确定最佳工艺参数:银耳和番茄的添加质量比为1.69∶1、白砂糖用量10.40 g、黄原胶用量0.82 g、熬煮时间15.84 min。此方案下,银耳番茄酱色泽鲜亮,口感细腻,黏稠适度,酸甜可口,风味最优。

Optimization of Tremella and Tomato by Response Surface Methodology

The preparation process of Tremella ketchup was studied using commercially available white fungus and tomato as main raw materials.On the basis of single factor experiment,the mass ratio of tremella and tomato,the amount of white sugar,the amount of xanthan gum and the cooking time were selected as the independent variables.The four-factor and three-level experiments were carried out by using the response surface optimization experiment to determine the optimal process parameters:tremella and tomato addition quality ratio was 1.69∶1,the amount of white sugar was 10.40 g,the amount of xanthan gum was 0.82 g,and the cooking time was 15.84 min.Under this scheme,the white fungus ketchup had bright color,delicate taste,moderate viscosity,sweet and sour taste,and the best flavor.