响应面试验优化低糖牡丹花脯涂膜配方.pdfVIP

2016， 而11.37， No.16 83 ※王艺技术 llPa剧事 响应面试验优化低糖牡丹花脯涂膜配方 瞿芳芳，朱文学*，马怡童，陈子贤 (河南科技大学食品与生物工程学院，河南洛阳 471023) 摘 要z 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z 苹果果胶粉5 gIL、牡丹红色素4 gIL、 木糖醇28.77 gll∞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 op由国zation of Coa1出.g Formulations for Low-Sug缸Preserved Peony Using Response Surface Methodology ZHAI Fangfang, ZHU Wenxue* , MA Yiω吨， CHEN Zixian (CoUege of F，∞dandBiωngineering， Henan University of Science and Technology, Luoyang 471023 , China) Abstraet: With the 组mωdevelop 也e optimal coating formulation to be used in low-sugar candied pωny for improved qualities, the optimization of c刨出g formulations was investigated using singl叫actor experiments and response surface methodology with Box-Behnken design. The optimal combination of ingredients found were apple pectin powder 5 gIL, 严ony red pigment 4 gIL, and xyliω128.77 gll∞mL. With 也is optim泣ed coating formulation, theω，tal color value ~崎) of low-sug缸严eserved peony was 9.01 wi也 a shr讪k唔e rate of 14.59%. Comp缸ed with the control group，由.e experimental group with the coating was signifi.cantly improved. 四ús study can pro侃侃a reference for the development of peony fl∞ds. Keywords: 萨~ny; candied flowers; low-sugar; coa由g; response s町face optimiz甜m 001:10.75凶Ispkxl∞2-6630-20161ω13 中图分类号: TS255 .3 文献标志码:A 文章编号: 1∞2-6630 (2016) 16-∞83-05 引文格式z 瞿芳芳，朱文学，马怡童，等.响应面试验优化低糖牡丹花脯涂膜配方[1]. 食品科学， 2016， 37(1 6): 83-87. DOI:I0.75061 spkxl∞2-6630-20161ω13. ZHAI Fangfang, ZHU Wenxue , MA Yitong , et al. 句timization of coating formulations for low-sugar preserved peon