响应面法优化沙虫风味果冻工艺
Optimization of Sipunculus nudus Flavored Jelly Process Using Response Surface Methodology
DOI: 10.12677/HJFNS.2023.123023, PDF,   
作者: 苏雪超, 杨嘉燕, 覃 媚, 蒋红明, 杨家林, 龚受基*：北部湾大学食品工程学院，广西高校北部湾海产品高值化利用与预制食品重点实验室，广西 钦州；邓 凤：广西北海市百润工贸有限公司，广西 北海
关键词: 方格星虫；响应面；果冻；木糖醇； Sipunculus nudus； Response Surface Test； Jelly； Xylitol
摘要: 方格星虫俗名沙虫，营养价值丰富，具有开发深加工产品的潜力。本文以方格星虫、木糖醇、魔芋胶和琼脂粉为主要原料，研制方格星虫风味果冻。通过单因素试验和响应面试验，以果冻感官得分和质构特性为指标，优化果冻生产配方，得到最佳果冻配方为方格星虫添加量0.3%，木糖醇添加量10%，复配胶添加量1.2%，柠檬酸添加量0.02%。评价结果表明产品甜而不腻，具有方格星虫鲜香味，色泽均匀、组织形态良好。方格星虫果冻产品工艺切实可行，为方格星虫利用提供了理论依据。
Abstract: Sipunculus nudus have high nutritional value and have the value of developing deep processed products. In this paper, Sipunculus nudus flavored jelly was developed with Sipunculus nu-dus, xylitol, konjac glucomannan and agar powder as main raw materials. Through the single factor and response surface test, the jelly production formula was optimized as following: Sipunculus nu-dus 0.3%, Xylitol 10%, konjac glucomannan 1.2%, citric acid 0.02% with the indicators of sensory score and texture characteristics of jelly. The results indicate that the product is sweet but not greasy, with a fresh aroma of Sipunculus nudus, uniform color, good tissue morphology. The production process of Sipunculus nudus jelly is practical and feasible, providing a theoretical basis for the utilization of Sipunculus nudus.
文章引用：苏雪超, 杨嘉燕, 邓凤, 覃媚, 蒋红明, 杨家林, 龚受基. 响应面法优化沙虫风味果冻工艺[J]. 食品与营养科学, 2023, 12(3): 185-194. https://doi.org/10.12677/HJFNS.2023.123023

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