基于响应面法优化探讨枇杷花凝胶软糖的制作工艺

高慧颖; 王琦; 赖呈纯; 姜帆

doi:10.19303/j.issn.1008-0384.2021.08.014

基于响应面法优化探讨枇杷花凝胶软糖的制作工艺

doi: 10.19303/j.issn.1008-0384.2021.08.014

高慧颖^1,,
王琦¹,
赖呈纯¹,
姜帆^2, ,

1.
福建省农业科学院农业工程技术研究所，福建　福州　350003
2.
福建省农业科学院果树研究所，福建　福州　350013

基金项目: 福建省农业科学院青年英才计划（C2017-04）；福建省农业科学院对外合作项目（DWHZ2021-03）

详细信息

作者简介:
高慧颖（1977−），女，硕士，助理研究员，研究方向：食品营养品质生物技术（E-mail：124785160@qq.com）

通讯作者:
姜帆（1977−），男，硕士，副研究员，研究方向：龙眼、枇杷特异种质资源的鉴定评价与创新利用（E-mail：jiangfan006@126.com）

中图分类号: S 667
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- 被引次数: 0
出版历程
- 收稿日期: 2021-03-02
- 修回日期: 2021-04-07
- 网络出版日期: 2021-08-10
- 刊出日期: 2021-08-28

Optimized Formulation of a Chewable Candy Containing Loquat Flower Tea

1.
Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian　350003, China
2.
Fruit Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian　350013, China

摘要

摘要: 目的利用枇杷花茶特色资源制备一种具有止咳化痰作用的凝胶软糖产品。方法通过单因素试验比较枇杷花茶冲泡质量浓度、明胶、柠檬酸、木糖醇添加量对凝胶软糖的模糊感官综合评分和硬度的影响，确定凝胶软糖的评价指标；在单因素试验基础上，设计枇杷花茶冲泡质量浓度、木糖醇、柠檬酸为自变量的3因素3水平的响应面试验，共进行17组处理，从而确定枇杷花凝胶软糖的最优工艺参数。结果单因素结果显示：模糊感官综合评分作为评价凝胶软糖的指标较科学，明胶的适宜添加量为12%；响应面试验确定枇杷花凝胶软糖的最优工艺配方为：枇杷花茶冲泡质量浓度17.7 g·L⁻¹、木糖醇13.85%、柠檬酸1.25%，该条件下制备的枇杷花凝胶软糖的模糊感官综合评分为91.23分，与模型理论值接近。结论确定枇杷花凝胶软糖的最佳工艺配方（以质量分数计）为枇杷花茶29.85%（冲泡质量浓度17.7 g·L⁻¹）、麦芽糖浆28.4%、木糖醇13.85%、冰糖14.55%，柠檬酸1.25%，明胶12%，分子蒸馏单苷酯0.1%。该研究制作的枇杷花凝胶软糖将为枇杷花新资源食品的深加工利用提供新思路。
- 枇杷花 /
- 软糖 /
- 响应面 /
- 感官综合评分 /
- 木糖醇
Abstract: Objective Formulation of a chewable candy containing loquat flower tea for cough relief and phlegm reduction was optimized. Method Formulation on loquat flower tea, xylitol, citrate acid, and gelatin for the candy product was tested in a single factor experiment using hardness measurement and sensory multiple-scoring as the evaluation criteria. It was optimized using a response surface method with 3 factors and 3 levels. Result The sensory evaluation suggested the appropriate gelatin addition to be 12%, and the response surface experiment optimized the formula to include 17.7 g·L⁻¹ loquat flower tea, 13.85% xylitol, and 1.25% citrate acid. A sensory score of 91.23 agreeing with the predicted value by the model was obtained on the finished product. Conclusion The finalized formulation for the chewable candy consisted of 29.85% of loquat flower tea (i.e., a concentration at 17.7g·L⁻¹), 28.4% of maltose syrup, 13.85% of xylitol, 14.55% of sugar, 1.25% of citrate acid, 12% of gelatin, and 0.1% of glyceryl monostearate.
- loquat flower /
- chewable candy /
- response surface /
- sensory multiple-scoring /
- xylitol

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图 1 冲泡质量浓度对感官综合评分和硬度的影响

注：不同小写字母表示差异显著（P＜0.05），不同大写字母表示差异极显著（P＜0.01）。图2～4同。

Figure 1. Effect of loquat flower tea concentration on sensory score and hardness

Note: Different big letters, little letters mean significant difference at 0.01 and 0.05 level, respectively. The same as Fig.2-4.

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图 2 明胶对感官综合评分和硬度的影响

Figure 2. Effect of gelatin on sensory score and hardness

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图 3 柠檬酸对感官综合评分和硬度的影响

Figure 3. Effect of citrate acid on sensory score and hardness

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图 4 木糖替代量对感官综合评分和硬度的影响

Figure 4. Effect of xylitol replacement for sucrose on sensory score and hardness

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图 5 各因素交互作用对枇杷花凝胶软糖感官评分影响的响应面和等高线

Figure 5. Response surface plots on interactions between various factors and sensory score

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表 1 Box-Behnken响应面试验设计因素与水平

Table 1. Levels and codes of factors used in Box-Behnken experiment

因素 Factor	水平 Level
因素 Factor	−1	0	1
A冲泡质量浓度 Mass Concentration of loquat flower tea/(g·L⁻¹)	10.00	20.00	30.00
B木糖醇 Xylitol/%	5.68	11.36	17.04
C柠檬酸 Citrate Acid/%	0.90	1.20	1.50

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表 2 枇杷花凝胶软糖的评分标准

Table 2. Scoring system for sensory quality of chewable candy

项目 Items	评分标准 Score Standards	标准描述 Description of standards
外观形态 Appearance	优 Excellent	棕黄色或淡黄色，半透明，块形完整，表面光滑； Brownish or light yellow in color, translucent, unblemished smoot surface.
	良 Good	棕黄色或淡黄色，半透明，块形较完整，表面较光滑； Brownish or light yellow in color, translucent, nearly perfect and smooth surface.
	中 Average	颜色较深，透明度较差，块形较完整，表面略有裂纹或皱皮； Darker in color, low transparency, nearly perfect but slightly cracked or wrinkled surface.
	差 Bad	颜色过深，不透明，块形不完整，表面有裂纹或皱皮； Dark in color, opaque, cracked or wrinkled surface.
风味 Flavor	优 Excellent	酸甜味适中，特有的枇杷花香味； Moderate sweet and sour tastes with characteristic loquat flower aroma.
	良 Good	酸甜味略浓或淡，枇杷花香味稍淡或稍浓； Slightly strong or weak sour and sweet tastes with either strong or weak loquat flower aroma.
	中 Average	酸甜味较浓或淡，枇杷花香味过浓或不足； Strong or weak sour and sweet tastes with too strong or too weak a loquat flower aroma.
	差 Bad	酸甜味不足或过浓，令人不悦的香味； Overly strong or weak sour and sweet tastes with unpleasant odor.
咀嚼性 Chewiness	优 Excellent	软硬适中； Moderate chewable texture.
	良 Good	略软或硬； Slightly too soft or too hard.
	中 Average	较软或较硬； Too soft or too hard.
	差 Bad	过软或过硬； Overly soft or hard.
弹性 Elasticity	优 Excellent	弹性好； Excellent elasticity.
	良 Good	弹性较好； Good elasticity.
	中 Average	弹性中等； Average elasticity.
	差 Bad	弹性差； Poor elasticity.

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表 3 响应面试验设计与结果

Table 3. Design and results of response surface experiment

序号 No.	因素 Factor			感官综合评分 Sensory multiple-scoring
序号 No.	A	B	C	感官综合评分 Sensory multiple-scoring
1	0.000	0.000	0.000	89.25
2	0.000	−1.000	−1.000	73.50
3	−1.000	−1.000	0.000	75.50
4	0.000	0.000	0.000	88.50
5	1.000	0.000	1.000	81.00
6	0.000	0.000	0.000	90.50
7	−1.000	0.000	1.000	81.25
8	0.000	0.000	0.000	91.50
9	1.000	1.000	0.000	80.50
10	0.000	−1.000	1.000	82.75
11	1.000	−1.000	0.000	76.25
12	−1.000	0.000	−1.000	79.50
13	0.000	0.000	0.000	90.75
14	0.000	1.000	1.000	83.75
15	1.000	0.000	−1.000	70.50
16	0.000	1.000	−1.000	80.25
17	−1.000	1.000	0.000	88.75

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表 4 回归方程系数显著性分析

Table 4. Variance and significance of quadratic polynomial regression equation

方差来源 Source	平方和 Sum of squares	自由度 df	均方 Mean square	F值 F value	P值 P value	显著性 Significance
模型 Model	652.00	9	72.44	27.98	0.0001	**
A	35.07	1	35.07	13.55	0.0079	**
B	79.70	1	79.70	30.78	0.0009	**
C	78.13	1	78.13	30.18	0.0009	**
AB	20.25	1	20.25	7.82	0.0266	*
AC	19.14	1	19.14	7.39	0.0298	*
BC	8.27	1	8.27	3.19	0.1171
A²	147.81	1	147.81	57.10	0.0001	**
B²	64.87	1	64.87	25.06	0.0016	**
C²	157.32	1	157.32	60.77	0.0001	**
残差 Residual	18.12	7	2.59
失拟性 Lack of fit	12.30	3	4.10	2.81	0.1715
纯误差 Pure error	5.83	4	1.46
总误差 Core total	670.12	16
R²	0.9730	R²_Adj	0.9382	R²_Pred	0.6928
注：*：差异极显著（P＜0.01），：差异显著（P＜0.05）。 Note: ** and * mean significant differences at 0.01 and 0.05 level, respectively.

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