【摘要】 以沙棘、陈皮、低聚果糖和凝胶剂为主要原料制作低糖果冻，以感官评分为指标，通过单因素试验探究复配胶添加量、低聚果糖添加量、陈皮粉添加量和沙棘粉添加量对果冻感官品质的影响，并在此基础上，采用响应面法优化果冻配方。结果表明，沙棘陈皮低糖果冻的最佳配方为以水的质量为基准，复配胶添加量1.88%（卡拉胶和瓜尔胶质量比9∶1），低聚果糖添加量5.22%，陈皮粉添加量0.72%，沙棘粉添加量5.0%。采用此配方制作的果冻呈蜜黄色，口感丰富，有沙棘和陈皮独特的风味且质地良好，理化指标和微生物指标检测结果均符合国家标准。更多还原

【Abstract】 The low-sugar jelly was prepared with sea buckthorn,tangerine Peel,fructooligosaccharide and gelatin as main raw materials. The effects of the added amount of compound gum,fructooligosaccharide,tangerine peel powder and buckthorn powder on sensory quality of jelly were studied by single factor experiment using sensory score as a reference index. On this basis,the formulation of jelly was optimized by response surface methodology,the results showed that the best formula of low sugar jelly were as follows:based on the quality of water,1.88% of compound gum,5.22% of fructooligosaccharides,0.72%of tangerine peel powder and 5.0% of seabuckthorn powder were added. The jelly prepared in this formula had rich taste,honey yellow color,unique flavor of sea buckthorn and tangerine peel and good texture,the results of physical and chemical indexes and microbiological indexes were in accordance with the national standards.更多还原