响应面试验优化低糖牡丹花脯涂膜配方

为改善低糖牡丹花脯食品的品质，在单因素试验的基础上进行Box-Behnken试验设计，通过响应面回归分析优化牡丹花脯喷涂剂的配方。结果表明，牡丹花脯喷涂剂的最佳配方为：苹果果胶粉5 g/L、牡丹红色素4 g/L、木糖醇28.77 g/100 mL。在此基础上进行验证实验，测得经过优化配方喷涂的牡丹花脯总色差值为9.01，皱缩率为14.59%，与对照组相比花脯的品质显著提高，为牡丹食品的开发提供了理论依据。

Optimization of Coating Formulations for Low-Sugar Preserved Peony Using Response Surface Methodology

With the aim to develop the optimal coating formulation to be used in low-sugar candied peony for improved
qualities, the optimization of coating formulations was investigated using single-factor experiments and response surface
methodology with Box-Behnken design. The optimal combination of ingredients found were apple pectin powder 5 g/L,
peony red pigment 4 g/L, and xylitol 28.77 g/100 mL. With this optimized coating formulation, the total color value (ΔE) of
low-sugar preserved peony was 9.01 with a shrinkage rate of 14.59%. Compared with the control group, the experimental
group with the coating was significantly improved. This study can provide a reference for the development of peony foods.