应用响应面法优化核桃软糖的制作工艺

摘要

To systematically optimize the manufacture of Juglandis semen soft sweet,fresh Juglandis semen was used as principal raw material,while mixed gelatinizers(modified starch and gelatin) and sugars(maltose syrup and white granulated sugar) were used as auxiliary materials. By setting sensory evaluation as the criteria,the formula was preliminarily determined by using the single factor test and then was further optimized by Box-Behnken design and response surface methodology. Results showed that:8.21%Juglandis semen,12%mixed gelatinizers in which the mass ratio between modified starch and gelatin was 1.10∶1,35%sugars in which the mass ratio between maltose syrup and white granulated sugar was 3.17∶1. The sensory score of Juglandis semen soft sweet made by using this optimal formula was 83.5,approximating to the predicted value of 84.1. This prod-uct shows softy taste,good chewiness,and suitable sweet.%为系统地探究核桃软糖的制作工艺，采用新鲜核桃仁为主要原料，复配胶（变性淀粉和明胶）和糖（麦芽糖浆和白砂糖）等为辅料，以感官评价为评价标准，首先通过单因素实验初步确定工艺优化的范围，然后采用Box-Behnken响应面优化法，得到核桃软糖工艺配方。结果显示：核桃仁含量8.21%，复配胶含量12%，其中变性淀粉与明胶质量比为1.10∶1，糖含量35%，其中麦芽糖浆与白砂糖质量比为3.17∶1，以此配方制备的核桃软糖在响应面法中感官评价预测最大值为84.1，实测值为83.5。产品口感细腻柔糯，咀嚼性好，甜度适中。