| 谢建华,王丽霞,陈丹贤.响应面法优化紫薯魔芋硬糖配方[J].井冈山大学自然版,2021,42(5):44-51 |
| 响应面法优化紫薯魔芋硬糖配方 |
| OPTIMIZATION OF PURPLE POTATO KONJAC CANDY FORMULATION BY RESPONSE SURFACE METHODOLOGY |
| 投稿时间：2021-01-16 修订日期：2021-04-07 |
| DOI：10.3669/j.issn.1674-8085.2021.05.010 |
| 中文关键词: 紫薯粉 魔芋粉 硬糖 配方 |
| 英文关键词: purple potato powder konjac flour hard candy formulation |
| 基金项目:福建省科技计划项目（2018N2002） |
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| 摘要点击次数: 1618 |
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| 中文摘要: |
| 以紫薯粉、魔芋粉辅料，研制紫薯魔芋硬糖。以感官评分为评价指标，研究木糖醇、葡萄糖浆、紫薯粉和魔芋粉添加量对紫薯魔芋硬糖感官品质的影响。通过响应面法确定糖果的最佳配方。结果表明最佳配方为：木糖醇3 g，葡萄糖浆15 g，紫薯粉1.2 g，魔芋粉0.2 g。糖体呈紫色、色泽分布均匀，外形完整、甜味纯正、坚硬而脆、不粘牙，具有紫薯风味。 |
| 英文摘要: |
| Taking purple potato powder and konjac flour as auxiliary materials, the formulation of purple sweet potato konjac candy was studied. Through single factor tests and response surface optimization method, the effects of xylitol, glucose syrup, purple potato powder and konjac flour on the sensory quality of the purple potato konjac candy were discussed. The results showed that the optimal formula was xylitol 3 g, glucose syrup 15 g, purple sweet potato powder 1.2 g, konjac powder 0.2 g. The color of the candy is purple and even, the shape is complete, the sweet taste is pure, the texture is hard and brittle, dose not stick to teeth. The product is of purple potato flavor. |
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