中心复合设计响应面法优化山茱萸山药果冻制备工艺的研究

目的 通过中心复合设计响应面法优化山茱萸山药果冻制备工艺。方法 在单因素试验基础上，采用中心复合设计正交试验。运用响应面法优化魔芋胶与卡拉胶比例、柠檬酸浓度、甜菊苷浓度和复配胶浓度4个工艺参数，并进行验证试验。结果 山茱萸山药果冻的最佳制备工艺参数为魔芋胶：卡拉胶=3.26：1，柠檬酸、甜菊苷、复配胶浓度分别为0.40%，0.10%，1.0%。结论 响应面分析法优化山茱萸山药果冻制备工艺可行。

Optimization of Cornus Officinalis-Yam Jelly Production Process by Central Composite Design Response Surface Methodology

OBJECTIVE To optimize the production process of Cornus officinalis-Yam jelly by using central composite design response surface methodology. METHODS On the basis of single factor experiments, the orthogonal experiments were designed by central composite design. Response surface methodology was used to optimize the production process parameters of konjac gum to carrageenan ratio, citric acid concentration, stevioside concentration and mixed gum concentration, which were verified by experiments. RESULTS The optimum production process parameters of Cornus officinalis-Yam jelly were as follows:3.26:1 of konjac gum to carrageenan ratio, 0.40% citric acid, 0.10% stevioside, 1.0% mixed gum. CONCLUSION Response surface methodology is feasible to optimize the processing technology of Cornus officinalis-Yam jelly.