貢糖生產(chǎn)過(guò)程中加工參數(shù)的優(yōu)化

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摘要 以感官評(píng)分為研究指標(biāo)，采用單因素試驗(yàn)及Box-Behnken響應(yīng)面試驗(yàn)對(duì)影響貢糖質(zhì)量穩(wěn)定性的因素進(jìn)行優(yōu)化。結(jié)果表明，貢糖最優(yōu)加工參數(shù)為花生粒徑1.6 mm、糖基添加比例50%、糖基含水量6%。在此條件下可以較好地控制貢糖貯藏期間的氧化酸敗及產(chǎn)品口感，提高質(zhì)量穩(wěn)定性，解決貢糖傳統(tǒng)加工上的難題。

關(guān)鍵詞 貢糖;質(zhì)量控制;響應(yīng)面法

中圖分類(lèi)號(hào) TS247  文獻(xiàn)標(biāo)識(shí)碼 A  文章編號(hào) 0517-6611（2022）05-0161-03

doi：10.3969/j.issn.0517-6611.2022.05.040

開(kāi)放科學(xué)（資源服務(wù)）標(biāo)識(shí)碼（OSID）：

Optimization of Processing Parameters in the Production of Tribute Candy

ZHENG Jia-li1，2，WANG Wen-cheng1，2，HUANG Yi-ning1，2 et al

（1.Zhangzhou Institute of Technology，Zhangzhou，F(xiàn)ujian 363000;2.Zhangzhou Food Industry Research Institute，Zhangzhou，F(xiàn)ujian 363000）

Abstract Using sensory evaluation as research indicator， the influencing factors on the quality stability of tribute candy were optimized by using single factor experiment and Box-Behnken response surface test. The results showed that the optimal processing parameters of tribute candy were as follows： peanut’s particle size 1.6 mm， adding proportion of glycosyl 50%， glycosyl’s water content 6%. Under these conditions， the oxidative rancidity and product flavor of tribute candy in the storage period could be better controlled， the quality stability could be improved. The difficulties in the traditional processing of tribute candy were solved.

Key words Tribute candy;Quality control;Response surface method

基金項(xiàng)目 福建省中青年教師教育科研項(xiàng)目（JAT201279）;福建省科技計(jì)劃項(xiàng)目（2018N2002）。（剩余4668字）