Position: Home > Articles > Formula Optimization of Apple Kang Le Pian Using Apple Peel
Food and Nutrition in China
2011,17
(03)
44-47
利用苹果皮加工苹果康乐片的配方优化
作 者：
张海燕;张永茂;康三江;李玉梅;黄铮;张俊
单 位：
甘肃省农业科学院农产品贮藏加工研究所
关键词：
苹果康乐片;正交试验;模糊评价
摘 要：
以苹果皮粉为主要原料,辅以乙醇、β-环糊精、砂糖和柠檬酸,采用4因素3水平正交试验设计和模糊综合评价产品感官质量的方法,对苹果康乐片的配方进行优化选择。研究结果表明,最佳配方为:乙醇体积分数50%、β-环糊精质量分数5%、砂糖质量分数2.5%和柠檬酸质量分数0.5%。影响苹果康乐片感官品质的主次因素从大到小依次为砂糖、柠檬酸、β-环糊精、乙醇。
译 名：
Formula Optimization of Apple Kang Le Pian Using Apple Peel
作 者：
ZHANG Hai-yan1,2,ZHANG Yong-mao1,2,KANG San-jiang1,2,LI Yu-mei,HUANG Zheng1,2,ZHANG Jun1,2 (1Institute of agricultural product storage and processing research,Gansu Academy of Agricultural Science,Lanzhou 730070,China;2Gansu engineering and technology research center for agricultural product storage and processing,Lanzhou 730070,China)
关键词：
apple kang le pian;orthogonal experiment;fuzzy comprehensive evaluation
摘 要：
Apple peel as main raw materials,and ethanol,β-CD,sugar and citric acid as accessories,formula of apple kang le pian was optimized by 4 factors 3 levels orthogonal experiment and fuzzy comprehensive evaluation.Results showed that the optimum formula was ethanol volume fraction 50%,β-CD mass fraction 5%,sugar 2.5%,and citric acid 0.5%.The primary and secondary factors effecting the quality of product was sugar,citric acid,β-CD and ethanol.
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