响应面优化核桃青皮果胶低糖果冻配方

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摘 要：以核桃青皮果胶为基础研制一款低糖果冻，通过单因素试验和响应面试验确定果冻的最优配方参数为100 mL纯净水，核桃青皮果胶1.5%，琼脂粉1.3%，氯化钙2.1%，木糖醇8%，浓缩葡萄汁14%。最终制得的果冻口感细腻，酸甜适中，硬度为2.481 N，弹性为7.38 mm。

关键词：核桃青皮果胶；果冻；响应面；品质分析

Responsive Surface Method Optimizes the Formulation of Walnut Green Peel Pectin Low Sugar Jelly

LYU Jing， CHEN Qiuyi， ZHU Jing， LI Kun， CHEN Long， LI Shuai

（Xinyang Agriculture and Forestry University， School of Food Science， Engineering Technology Research Center for Comprehensive Utilization of Characteristic Food Resources in Dabie Mountain， Xinyang 464000， China）

Abstract： A low sugar jelly was developed based on walnut green peel pectin. The optimal formulation parameters of the jelly were determined by one-way and response surface tests as 100 mL of purified water， 1.5% of walnut green peel pectin， 1.3% of agar powder， 2.1% of calcium chloride， 8% of xylitol， and 14% of grape juice concentrate. The final jelly had a delicate taste， moderate sweet and sour， with a hardness of 2.481 N， an elasticity of 7.38 mm.

Keywords： walnut green peel pectin; jelly; response surface; quality analysis

核桃青皮，又名“青龙衣”[1]，是还没有完全成熟的核桃外表的青色果皮，其味苦、涩、平、微寒[2]，作为核桃生产过程的废弃物，其富含丰富的果胶。（剩余2629字）