文献类型：期刊文献

中文题名：响应曲面法优化五味子刺梨复合功能果酱的工艺研究

英文题名：Study on Process Optimization of Schisandra chinensis and Roxburgh rose Compound Functional Jam by Response Surface Methodology

作者：吴德智 彭龙 李安 杨晓敏 钟湘云

机构：[1]贵州理工学院;[2]湖南中医药高等专科学校

第一机构：贵州理工学院

年份：2017

卷号：42

期号：7

起止页码：106-112

中文期刊名：中国调味品

外文期刊名：China Condiment

收录：北大核心:【北大核心2014】；

基金：贵州省"耀创客"众创空间项目;国家大学生创新创业项目(201614440047)

语种：中文

中文关键词：刺梨;五味子;果酱;Box-Behnken响应曲面试验

外文关键词：Roxburgh rose^Schisandra chinensis;jam;Box-Behnken response surface methodology

摘要：以五味子、刺梨为主要原料,研制具有保健功能的复合果酱。以感官评分为指标,通过单因素试验以及Box-Behnken响应曲面试验对复合功能果酱的发酵及制备工艺条件进行优化。结果表明:发酵时间19h、乳酸菌添加量0.40%、白砂糖添加量10%,得出的复合发酵果浆的感官评分为92.03±0.17,制备工艺为五味子、刺梨质量比1.3(g/g)、白砂糖添加量24%、卡拉胶添加量0.7%,复合功能果酱的感官评分为91.47±0.22。在此条件下制备的果酱工艺稳定可行,产品质地均匀细腻、酸甜可口、香气适宜、口感协调。
Use Schisandra chinensis and Roxburgh rose as main raw materials to develope compound jam with health care function. The effects of fermentation conditions and preparation technology are studied by single factor experiment and Box-Behnken response surface methodology. The results show that the fermentation conditions are fermentation time of 19 h, Lactobacillus additive amount of 0. 40% ,white sugar additive amount of 10%, and the sensory score of compound fermented pulp is 92.03±0.17. The optimized jam preparation technology parameters are as follows： the ratio of Schisandra chinensis to Roxburgh rose is 1.3 （g/g）, white sugar additive amount is 24%, carrageenan additive amount is 0.7%, and the sensory score of compound functional jam is 91.47-4-0.22. Under such conditions,the optimized technology is stable and feasible. The compound jam tastes fine and smooth with slight sweetness and sourness. The aroma is suitable and the texture is coordinate.