基于响应面法优化探讨枇杷花凝胶软糖的制作工艺

高慧颖; 王琦; 赖呈纯; 姜帆

doi:10.19303/j.issn.1008-0384.2021.08.014

基于响应面法优化探讨枇杷花凝胶软糖的制作工艺

Optimized Formulation of a Chewable Candy Containing Loquat Flower Tea

摘要

摘要:
目的利用枇杷花茶特色资源制备一种具有止咳化痰作用的凝胶软糖产品。
方法通过单因素试验比较枇杷花茶冲泡质量浓度、明胶、柠檬酸、木糖醇添加量对凝胶软糖的模糊感官综合评分和硬度的影响，确定凝胶软糖的评价指标；在单因素试验基础上，设计枇杷花茶冲泡质量浓度、木糖醇、柠檬酸为自变量的3因素3水平的响应面试验，共进行17组处理，从而确定枇杷花凝胶软糖的最优工艺参数。
结果单因素结果显示：模糊感官综合评分作为评价凝胶软糖的指标较科学，明胶的适宜添加量为12%；响应面试验确定枇杷花凝胶软糖的最优工艺配方为：枇杷花茶冲泡质量浓度17.7 g·L⁻¹、木糖醇13.85%、柠檬酸1.25%，该条件下制备的枇杷花凝胶软糖的模糊感官综合评分为91.23分，与模型理论值接近。
结论确定枇杷花凝胶软糖的最佳工艺配方（以质量分数计）为枇杷花茶29.85%（冲泡质量浓度17.7 g·L⁻¹）、麦芽糖浆28.4%、木糖醇13.85%、冰糖14.55%，柠檬酸1.25%，明胶12%，分子蒸馏单苷酯0.1%。该研究制作的枇杷花凝胶软糖将为枇杷花新资源食品的深加工利用提供新思路。

Abstract:
Objective Formulation of a chewable candy containing loquat flower tea for cough relief and phlegm reduction was optimized.
Method Formulation on loquat flower tea, xylitol, citrate acid, and gelatin for the candy product was tested in a single factor experiment using hardness measurement and sensory multiple-scoring as the evaluation criteria. It was optimized using a response surface method with 3 factors and 3 levels.
Result The sensory evaluation suggested the appropriate gelatin addition to be 12%, and the response surface experiment optimized the formula to include 17.7 g·L⁻¹ loquat flower tea, 13.85% xylitol, and 1.25% citrate acid. A sensory score of 91.23 agreeing with the predicted value by the model was obtained on the finished product.
Conclusion The finalized formulation for the chewable candy consisted of 29.85% of loquat flower tea (i.e., a concentration at 17.7g·L⁻¹), 28.4% of maltose syrup, 13.85% of xylitol, 14.55% of sugar, 1.25% of citrate acid, 12% of gelatin, and 0.1% of glyceryl monostearate.

HTML全文

参考文献(15)

施引文献

资源附件(0)