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                  • EI
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                  • 食品科學與工程領域高質量科技期刊分級目錄第一方陣T1
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                  • 北大核心期刊
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                  中國精品科技期刊2020
                  高雪麗,顧欠欠,李光輝,等. 響應面法優化紅薯葉涼粉的配方及工藝[J]. 食品工業科技,2023,44(18):276?282. doi: 10.13386/j.issn1002-0306.2022110222.
                  引用本文: 高雪麗,顧欠欠,李光輝,等. 響應面法優化紅薯葉涼粉的配方及工藝[J]. 食品工業科技,2023,44(18):276?282. doi: 10.13386/j.issn1002-0306.2022110222.
                  GAO Xueli, GU Qianqian, LI Guanghui, et al. Optimization of the Formulation and Process of Sweet Potato Leaf Jelly by Response Surface Methodology[J]. Science and Technology of Food Industry, 2023, 44(18): 276?282. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110222.
                  Citation: GAO Xueli, GU Qianqian, LI Guanghui, et al. Optimization of the Formulation and Process of Sweet Potato Leaf Jelly by Response Surface Methodology[J]. Science and Technology of Food Industry, 2023, 44(18): 276?282. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110222.

                  響應面法優化紅薯葉涼粉的配方及工藝

                  Optimization of the Formulation and Process of Sweet Potato Leaf Jelly by Response Surface Methodology

                  • 摘要: 為研究紅薯葉提取液對涼粉產品綜合品質的影響,本文以紅薯葉及紅薯淀粉為主要原料,考察碳酸鈉添加量、白砂糖添加量、紅薯葉提取液添加量、紅薯淀粉添加量、蒸制時間等因素對紅薯葉涼粉感官品質和質構特性的影響,在此基礎上,以彈性為響應值做響應面優化試驗,確定紅薯葉涼粉的最優配方及工藝參數。結果表明,采用濃度為0.20 g/100 mL的碳酸鈉溶液制備紅薯葉提取液效果較為理想。紅薯葉涼粉最佳配方為:紅薯葉提取液40 mL/100 g、白砂糖1 g/100 g、紅薯淀粉19 g/100 g,純凈水40 mL/100 g。原料經充分混合并蒸制處理8 min,再經冷卻制得的紅薯葉涼粉色澤翠綠,質地均勻,具有紅薯葉特有香氣,經驗證彈性為6.19。本研究為進一步拓展紅薯葉應用范圍,提升紅薯產業綜合附加值提供了技術支持。

                     

                    Abstract: To research the effect of sweet potato leaf extract on the comprehensive quality of starch jelly, this study investigated the impact of several factors, including sodium carbonate, white granulated sugar, sweet potato leaf extract, sweet potato starch, and steaming time, on the sensory quality and texture characteristics of sweet potato leaf jelly, which was made using sweet potato leaf and sweet potato starch as the main ingredients. Response surface optimization experiments were conducted, using elasticity as the response value, to determine the optimal formula and process parameters for sweet potato leaf jelly. The optimal formula for sweet potato leaf jelly was: Sweet potato leaf extract 40 mL/100 g, white granulated sugar 1 g/100 g, sweet potato starch 19 g/100 g, purified water 40 mL/100 g. The raw materials were thoroughly mixed and steamed for 8 minutes, and then cooled. The resulting product had a green color, uniform texture, and a unique sweet potato leaf aroma, and the elasticity was verified to be 6.19. This study would provide a technical support for expanding the application of sweet potato leaf and improving the comprehensive value of the sweet potato industry.

                     

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