貢糖生產(chǎn)過程中加工參數(shù)的優(yōu)化

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摘要 以感官評分為研究指標，采用單因素試驗及Box-Behnken響應面試驗對影響貢糖質量穩(wěn)定性的因素進行優(yōu)化。結果表明，貢糖最優(yōu)加工參數(shù)為花生粒徑1.6 mm、糖基添加比例50%、糖基含水量6%。在此條件下可以較好地控制貢糖貯藏期間的氧化酸敗及產(chǎn)品口感，提高質量穩(wěn)定性，解決貢糖傳統(tǒng)加工上的難題。

關鍵詞 貢糖;質量控制;響應面法

中圖分類號 TS247  文獻標識碼 A  文章編號 0517-6611（2022）05-0161-03

doi：10.3969/j.issn.0517-6611.2022.05.040

開放科學（資源服務）標識碼（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，F(xiàn)ujian 363000;2.Zhangzhou Food Industry Research Institute，Zhangzhou，F(xiàn)ujian 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

基金項目 福建省中青年教師教育科研項目（JAT201279）;福建省科技計劃項目（2018N2002）。（剩余4668字）