食品科学
• 工艺技术 • 上一篇 下一篇
翟芳芳,朱文学*,马怡童,陈子贤
出版日期:
发布日期:
通讯作者:
基金资助:
洛阳市科技计划项目(1203204B)
ZHAI Fangfang, ZHU Wenxue*, MA Yitong, CHEN Zixian
Online:
Published:
Contact:
摘要:
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。
关键词: 牡丹, 花脯, 低糖, 涂膜, 响应面优化
Abstract:
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.
Key words: peony, candied flowers, low-sugar, coating, response surface optimization
中图分类号:
TS255.3
翟芳芳,朱文学,马怡童,陈子贤. 响应面试验优化低糖牡丹花脯涂膜配方[J]. 食品科学, doi: 10.7506/spkx1002-6630-201616013.
ZHAI Fangfang, ZHU Wenxue*, MA Yitong, CHEN Zixian. Optimization of Coating Formulations for Low-Sugar Preserved Peony Using Response Surface Methodology[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201616013.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201616013
https://www.spkx.net.cn/CN/Y2016/V37/I16/83