红薯黑凉粉的配方优化

Optimization of Formula of Sweet Potato Black Chinese jelly

摘要: 以凉粉草粗提液为原料，与红薯淀粉混合加热冷却形成红薯黑凉粉。利用中心组合实验设计原理，采用三因素三水平的响应面分析法对凉粉草胶和红薯淀粉制成的新型凉粉进行工艺优化，并对凉粉草制成的凉粉凝胶及其质构特性进行研究。通过回归方程得到最佳的工艺条件为：胶液40%，淀粉5%，蔗糖6%。通过验证实验得到凉粉的弹性为0.78，与理论预测值基本吻合。此研究对制作新型优质的凉粉制品具有一定理论指导作用。

Abstract: Mesona chinensis gum was mixed with sweet potato starch,heated and cooled. Based on the principle of central combination experiment design,a three-factor and three-level response surface analysis method was used to optimize the process of the new Chinese jelly made by Mesona chinensis Benth and sweet potato starch. Then its texture characteristics were studied. The optimal process conditions were obtained through the regression equation:gum 40%,starch 5%,and sucrose 6%. According to the verification experiment,the elasticity of back Chinese jelly was 0.78,which was basically consistent with the theoretical prediction. This research can provide a theoretical guidance for making new high-quality jelly.