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| 响应面法优化红心火龙果皮果脯加工工艺的研究 |
| Optimization of Processing Technology of Pitaya peel preserved fruit by Response Surface Methodology |
| 投稿时间：2024-10-16 修订日期：2025-05-13 |
| DOI： |
| 中文关键词: 火龙果皮果脯 响应面法 质构特性 感官评分 单因素试验 |
| 英文关键词:Pitaya peel preserved fruit Response surface method Texture characteristics Sensory score Single factor test |
| 基金项目:广州市重点研发计划项目（2023B03J0821）；江门市基础与应用基础研究重点项目（2220002000277）；广东省重点研发计划项目（2023B20205001） |
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| 中文摘要: |
| 目的 以红心火龙果皮为原料,优化红心火龙果皮果脯的加工工艺。方法 通过单因素试验来确定影响火龙果皮果脯的三个主要因素(柠檬酸钠浓度、糖液浓度和烘烤时间)以及取值范围,并以成品的感官评分为响应值,通过响应面法优化以确定红心火龙果果皮果脯的最佳制作工艺。结果 确定了红心火龙果皮果脯加工的最佳工艺:护色处理的柠檬酸钠浓度为0.75%、腌渍糖液浓度40%、烘烤时间3h的制作工艺下,得到的火龙果果皮果脯色泽饱满,口感独特。结论 本研究优化开发出了一种利用红心火龙果皮为原料制作的新型果脯产品,有效利用了火龙果加工副产物。 |
| 英文摘要: |
| Objective To optimize the processing technology for preserved fruit made from red pitaya peel. Methods Three primary factors—sodium citrate concentration, sugar solution concentration, and baking time—were selected based on single-factor experiments. Sensory scores of the preserved pitaya peel fruit were used as response variables, and the optimal processing conditions were determined using response surface methodology. Results The optimal processing conditions were: 0.75% sodium citrate (for color retention), 40% sugar solution concentration, and a baking time of 3 hours. The resulting product exhibited a vibrant color and distinctive taste. Conclusion This study proposed a novel method for producing preserved fruit using red pitaya peel, thereby effectively utilizing by-products from pitaya processing. |
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