響應(yīng)面法優(yōu)化山梨糖醇黃桃桃酥加工工藝

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摘 要：本文以玉屏黃桃為原料，通過單因素以響應(yīng)面實驗研究了山梨糖醇黃桃桃酥的加工工藝。結(jié)果表明，黃桃桃酥最佳配方為黃桃粉27%、山梨糖醇30%、玉米油54%；在此條件下，山梨糖醇黃桃桃酥的感官評分為85.56分。

關(guān)鍵詞：響應(yīng)面優(yōu)化；山梨糖醇；黃桃桃酥；加工工藝

Optimization of Processing Technology of Sorbitol Peach Crisp by Response Surface Method

LUO Liqin， WANG Jianhua， LUO Jiangnan， JIANG Wenjie， XIE Wei*

（School of Material and Chemical Engineering， Tongren University， Tongren 554300， China）

Abstract： In this paper， the processing technology of sorbitol peach crisp was studied by single factor response surface experiment using Yuping peach as raw material. The results showed that the best formula was 27% yellow peach powder， 30% sorbitol and 54% corn oil. Under these conditions， the sensory score of sorbitol peach cake was 85.56.

Keywords： response surface optimization; sorbitol; yellow peach crisp; processing technology

桃屬于薔薇科，李屬，主要起源于我國的西北高原，后廣泛分布于亞洲、非洲、歐洲、美洲和澳洲等地[1]。（剩余4911字）