响应面法优化款冬花-苹果-草莓复合果酱的制备工艺OA
Optimization of preparation technology of Farfara flos-apple-strawberry composite jam using response surface methodology
以蜜炙款冬花、苹果和草莓等 3 种天然产物为原料,研制出一款具有抗氧化活性的新型复合果酱.本研究选用单因素试验结合响应面优化试验,以感官评价评分为响应值,筛选款冬花-苹果-草莓复合果酱最佳的制备配方.响应面试验结果表明,经模型优化后的最佳配方为白砂糖添加量为 50.52%、维生素 C 添加量为 0.10%、柠檬酸添加量为 1.05%以及 CMC-Na 添加量为 0.64%,该组合与单因素试验分别获得的最佳条件存在差异,体现了多因素交互作用对果酱品质的综合影响.在此优化条件下,复合果酱成品中款冬花来源的总黄酮含量为 7.8 mg/100g,模型预测感官评分为 96.34分,且具有相对较强的抗氧化活性,生产出的果酱为淡红色,酸甜适口,无异味,酱体均匀一致.
A novel antioxidant composite jam was developed using honey-Farfara flos(Tussilago farfara L.),apple,and strawberry as raw materials.Using sensory evaluation scores as the response value,a combination of single-factor experiments and response surface methodology(RSM)was applied to optimize the formulation of the composite jam.The optimal formula was determined to be 50.52%white granulated sugar,0.10%vitamin C,1.05%citric acid,and 0.64%sodium carboxymethyl cellulose(CMC-Na).This optimal formula differed from the results using single-factor experiment alone,which revealed that multi-factor interactions had a comprehensive influence on jam quality.Under the above optimal conditions,the composite jam exhibited strong antioxidant activity,with a total flavonoid content of 7.8 mg/100g from Farfara flos and the sensory score predicted by the model is 96.34.The final product presented a desirable light red color,a well-balanced sweet and sour flavor profile,no off-flavor,and a uniform,stable consistency.
余佩;张思懿;张洁雯;马靖如;李颖
西安外事学院医学院,西安 710077西安外事学院医学院,西安 710077西安外事学院医学院,西安 710077西安外事学院医学院,西安 710077西北大学附属医院西安市第三医院药剂科,西安 710018
轻工纺织
蜜炙款冬花苹果草莓复合果酱响应面法
honey-Farfara flosapplestrawberrycompound jamresponse surface methodology
《中国食品添加剂》 2026 (9)
75-84,10
西安市第三医院国科金青年培训项目(Y2023qn0008)陕西省大学生创新创业计划项目(S202312713058)
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