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 m L。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。
With the aim to develop the optimal coating formulation to be used in low-sugar candied peony for improvedqualities, the optimization of coating formulations was investigated using single-factor experiments and response surfacemethodology 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） oflow-sugar preserved peony was 9.01 with a shrinkage rate of 14.59%. Compared with the control group, the experimentalgroup with the coating was significantly improved. This study can provide a reference for the development of peony foods.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第16期83-87,共5页
Food Science
基金
洛阳市科技计划项目(1203204B)
关键词
牡丹
花脯
低糖
涂膜
响应面优化
peony
candied flowers
low-sugar
coating
response surface optimization
