CAJ | 학술논문

以山楂、板栗和红小豆为主要原料,在单因素试验的基础上,通过响应面法优化山楂栗子羊羹加工配方.应用Box-Behnken试验设计,以感官评分值为响应值,研究了白砂糖、琼脂、山楂泥和栗子酱添加量4个因素对山楂栗子羊羹品质的影响,最终确定最佳原料配方为：白砂糖166 g,琼脂9.5 g,山楂泥106 g,栗子酱133 g,红豆沙150 g.在该配方下得到的山楂栗子羊羹感官评分为89,与模型预测值89.597 6基本相符.
이산사、판률화홍소두위주요원료,재단인소시험적기출상,통과향응면법우화산사률자양갱가공배방.응용Box-Behnken시험설계,이감관평분치위향응치,연구료백사당、경지、산사니화률자장첨가량4개인소대산사률자양갱품질적영향,최종학정최가원료배방위：백사당166 g,경지9.5 g,산사니106 g,률자장133 g,홍두사150 g.재해배방하득도적산사률자양갱감관평분위89,여모형예측치89.597 6기본상부.
The jelly was made of hawthorns,chestnuts and red beans.Based on single factor experiment,response surface method was used to optimize the prescription of the jelly.Using the Box-Benhnken design,the effects of addition of hawthorn mud,chestnut sauce,agar,sugar on the sensory evaluation were studied by taking sensory score as response value.Response analysis was used to determine the optimal levels of the four factors.The optimum formula of jelly was showed： the content of sugar 166 g,agar 9.5 g,hawthorn mud 106 g,chestnut sauce 133 g and bed bean 150 g.By the validation test,the sensory evaluation was 89,under the optimum condition,which was basically corresponded to the model prediction value of 89.415.