响应面法优化百合果冻配方

以兰州百合为主要原料,卡拉胶和魔芋胶为复配凝胶剂研究百合果冻的配方。在单因素实验的基础上,选择复配胶浓度和配比、百合汁和氯化钾添加量为自变量,利用Box-Behnken法进行四因素三水平响应面优化设计实验,确定最优工艺参数为:复配胶2.0%,卡拉胶/魔芋胶为2:1,百合汁30%,氯化钾0.14%,蔗糖12%,柠檬酸0.12%,制作的果冻弹性为2.80±0.0081 mm,咀嚼性为1.03±0.0067 mJ,感官得分为91±0.6710分,具有独特的百合风味。

Optimization of lily jelly formulation by response surface methodology

The formulation of lily jelly was studied using Lanzhou lily as raw material, and carrageenan and konjac gum as complex gel sensitizer. On the basis of single factor experiments, the concentration and ratio of complexed gel, the additive amount of the lily juice and mediate were selected as independent variables. Box-Behnken method was used to optimize the design experiment of four-factor three-level response surface. The optimum process parameters were as follows:total gum amount of 2.0%, carrageenan:konjac gum of 2:1, lily juice of 30%, mediate 0.14%, sugar of 12% and citric acid of 0.12%. The jelly production was 2.80±0.0081 mm of elasticity, chewiness of 1.03±0.0067 mJ, sensory score of 91±0.6710 points, with a unique lily flavor.