響應(yīng)面優(yōu)化核桃青皮果膠低糖果凍配方

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摘 要：以核桃青皮果膠為基礎(chǔ)研制一款低糖果凍，通過單因素試驗(yàn)和響應(yīng)面試驗(yàn)確定果凍的最優(yōu)配方參數(shù)為100 mL純凈水，核桃青皮果膠1.5%，瓊脂粉1.3%，氯化鈣2.1%，木糖醇8%，濃縮葡萄汁14%。最終制得的果凍口感細(xì)膩，酸甜適中，硬度為2.481 N，彈性為7.38 mm。

關(guān)鍵詞：核桃青皮果膠；果凍；響應(yīng)面；品質(zhì)分析

Responsive Surface Method Optimizes the Formulation of Walnut Green Peel Pectin Low Sugar Jelly

LYU Jing， CHEN Qiuyi， ZHU Jing， LI Kun， CHEN Long， LI Shuai

（Xinyang Agriculture and Forestry University， School of Food Science， Engineering Technology Research Center for Comprehensive Utilization of Characteristic Food Resources in Dabie Mountain， Xinyang 464000， China）

Abstract： A low sugar jelly was developed based on walnut green peel pectin. The optimal formulation parameters of the jelly were determined by one-way and response surface tests as 100 mL of purified water， 1.5% of walnut green peel pectin， 1.3% of agar powder， 2.1% of calcium chloride， 8% of xylitol， and 14% of grape juice concentrate. The final jelly had a delicate taste， moderate sweet and sour， with a hardness of 2.481 N， an elasticity of 7.38 mm.

Keywords： walnut green peel pectin; jelly; response surface; quality analysis

核桃青皮，又名“青龍衣”[1]，是還沒有完全成熟的核桃外表的青色果皮，其味苦、澀、平、微寒[2]，作為核桃生產(chǎn)過程的廢棄物，其富含豐富的果膠。（剩余2629字）