%0 Journal Article
%T 响应面法优化沙虫风味果冻工艺<br> Optimization of Sipunculus nudus Flavored Jelly Process Using Response Surface Methodology
%A 苏雪超
%A 杨嘉燕
%A 邓凤
%A 覃媚
%A 蒋红明
%A 杨家林
%A 龚受基
%J Hans Journal of Food and Nutrition Science
%P 185-194
%@ 2166-6121
%D 2023
%I Hans Publishing
%R 10.12677/HJFNS.2023.123023
%X 方格星虫俗名沙虫，营养价值丰富，具有开发深加工产品的潜力。本文以方格星虫、木糖醇、魔芋胶和琼脂粉为主要原料，研制方格星虫风味果冻。通过单因素试验和响应面试验，以果冻感官得分和质构特性为指标，优化果冻生产配方，得到最佳果冻配方为方格星虫添加量0.3%，木糖醇添加量10%，复配胶添加量1.2%，柠檬酸添加量0.02%。评价结果表明产品甜而不腻，具有方格星虫鲜香味，色泽均匀、组织形态良好。方格星虫果冻产品工艺切实可行，为方格星虫利用提供了理论依据。<br />
Sipunculus nudus have high nutritional value and have the value of developing deep processed products. In this paper, Sipunculus nudus flavored jelly was developed with Sipunculus nu-dus, xylitol, konjac glucomannan and agar powder as main raw materials. Through the single factor and response surface test, the jelly production formula was optimized as following: Sipunculus nu-dus 0.3%, Xylitol 10%, konjac glucomannan 1.2%, citric acid 0.02% with the indicators of sensory score and texture characteristics of jelly. The results indicate that the product is sweet but not greasy, with a fresh aroma of Sipunculus nudus, uniform color, good tissue morphology. The production process of Sipunculus nudus jelly is practical and feasible, providing a theoretical basis for the utilization of Sipunculus nudus.
%K 方格星虫，响应面，果冻，木糖醇<br> Sipunculus nudus
%K Response Surface Test
%K Jelly
%K Xylitol
%U http://www.hanspub.org/journal/PaperInformation.aspx?PaperID=70072