响应面法优化复合枣粉配方研究

在单因素实验的基础上,选取合适的因素及水平,利用响应面法对复合枣粉配方进行优化。选择浓缩枣汁与浓缩苹果汁比例、黄豆粉添加量、麦芽糊精添加量作为优化因素,研究各因素的不同水平对复合枣粉的口感、风味、色泽的影响。通过优化后的配方是浓缩枣汁与浓缩苹果汁比例为2.79(mL/mL),100 mL混合浓缩汁中添加黄豆粉20.78 g、麦芽糊精9.54 g,然后取适量的柠檬酸、白砂糖调味。在此条件制得的复合枣粉感官评定分值最高。

Optimization of formula of composite Jujube powder by response surface methodology

The appropriate factors and level were selected by the single factor experiment.The formula of composite Jujube powder was optimized by response surface methodology(RSM).The interactive effects including the ratio of concentrated Jujube juice and concentrated apple juice,the amount of soy bean flour and the amount of maltodextrin on the taste,flavor and color were examined.The optimal values of the above parameters were obtained as followed: the ratio of concentrated Jujube juice and concentrated apple juice is 2.79,the amount of soy bean flour is 20.78 g and the amount of maltodextrin is 9.54 g.Then add the appropriate amount of citric acid and sugar.Under these optimal conditions,the composite Jujube powder got the highest points of sensory evaluation.