CAJ | 학술논문

在单因素试验的基础上，采用Box‐Behnken设计对低糖猕猴桃脯的制备工艺中的氯化钙质量分数、超声时间和浸渍温度3因素的最优化组合进行了定量研究，建立并分析了各因素与感官得分关系的数学模型．实验结果表明：低糖猕猴桃脯制备的最佳工艺参数为氯化钙质量分数0．64％、超声时间26．7 min和浸渍温度35．3℃；经试验验证，在此条件下感官得分为88．6，与理论计算值88．3基本一致．即得到色泽、组织形态、滋味与气味俱佳的低糖猕猴桃脯．
재단인소시험적기출상，채용Box‐Behnken설계대저당미후도포적제비공예중적록화개질량분수、초성시간화침지온도3인소적최우화조합진행료정량연구，건립병분석료각인소여감관득분관계적수학모형．실험결과표명：저당미후도포제비적최가공예삼수위록화개질량분수0．64％、초성시간26．7 min화침지온도35．3℃；경시험험증，재차조건하감관득분위88．6，여이론계산치88．3기본일치．즉득도색택、조직형태、자미여기미구가적저당미후도포．
The influences of concentration of calcium chloride ,ultrasonic time and soaking temperature on the score of sensory of low‐sugar preserved kiwi fruit were studied according to the Box‐Behnken exper‐imental design based on the single factor experiments .The mathematical model established and analyzed by response surface methodology(RSM ) was adequate to describe the relationship between the studied factors and the response of the score of sensory .Based on the canonical analysis ,the optimum conditions were ob‐tained as follow s :concentration of calcium chloride is 0 .64% ,ultrasonic time 26 .7 min and soaking temper‐ature 35 .3 ℃ .Under the optimized conditions ,it can be included that the average score of sensory is 88 .6 , which is close to the estimated value 88 .3 attained by using regression model .The finished product was good in color ,organization form ,flavor and taste .