贡糖生产过程中加工参数的优化

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摘要 以感官评分为研究指标，采用单因素试验及Box-Behnken响应面试验对影响贡糖质量稳定性的因素进行优化。结果表明，贡糖最优加工参数为花生粒径1.6 mm、糖基添加比例50%、糖基含水量6%。在此条件下可以较好地控制贡糖贮藏期间的氧化酸败及产品口感，提高质量稳定性，解决贡糖传统加工上的难题。

关键词 贡糖;质量控制;响应面法

中图分类号 TS247  文献标识码 A  文章编号 0517-6611（2022）05-0161-03

doi：10.3969/j.issn.0517-6611.2022.05.040

开放科学（资源服务）标识码（OSID）：

Optimization of Processing Parameters in the Production of Tribute Candy

ZHENG Jia-li1，2，WANG Wen-cheng1，2，HUANG Yi-ning1，2 et al

（1.Zhangzhou Institute of Technology，Zhangzhou，Fujian 363000;2.Zhangzhou Food Industry Research Institute，Zhangzhou，Fujian 363000）

Abstract Using sensory evaluation as research indicator， the influencing factors on the quality stability of tribute candy were optimized by using single factor experiment and Box-Behnken response surface test. The results showed that the optimal processing parameters of tribute candy were as follows： peanut’s particle size 1.6 mm， adding proportion of glycosyl 50%， glycosyl’s water content 6%. Under these conditions， the oxidative rancidity and product flavor of tribute candy in the storage period could be better controlled， the quality stability could be improved. The difficulties in the traditional processing of tribute candy were solved.

Key words Tribute candy;Quality control;Response surface method

基金项目 福建省中青年教师教育科研项目（JAT201279）;福建省科技计划项目（2018N2002）。（剩余4668字）