【摘要】 利用草莓和芦荟果肉制作果冻,具有营养价值高、口感佳的优点,但在制作过程中由于配方不同会导致草莓和芦荟果肉的风味不协调等问题。本实验采用响应面法优化草莓芦荟果冻的配方,以草莓,芦荟果肉为原材料,在单因素的前提下,运用响应面分析方法得出最优配方:纯净草莓汁的选取量为80 g/L,卡拉胶与魔芋胶的配比为4∶1,复合胶的选取量为11 g/L,芦荟果肉的选取量为60 g/L,白砂糖选取量为140 g/L时,草莓芦荟果肉果冻感官评分最高,风味最佳。更多还原

【Abstract】 The use of strawberry and aloe pulp to make jelly has the advantages of high nutritional value and good taste.However,due to the different formulas during the production process,the flavor of strawberry and aloe pulp will not be coordinated.In this experiment,response surface methodology is used to optimize the formulation of strawberry jelly.Strawberry and aloe pulp are used as raw materials.Under the premise of single factor,response surface analysis methodology is used to obtain the optimal formula:the selected amount of pure strawberry juice is 80 g/L,and the ratio of carrageenan and konjac gum is 4∶1.The selected amount of compound glue is 11 g/L,and the selected amount of aloe vera pulp is 60 g/L.When the amount of white sugar is 140 g/L,the sensory score of strawberry reaches the highest and aloe pulp jelly achieves the best flavor.更多还原