摘要: 以感官評分為評價指標，通過單因素實驗研究不同參數(shù)對產(chǎn)品品質(zhì)的影響，結(jié)合響應(yīng)面試驗設(shè)計優(yōu)化產(chǎn)品最佳配方，并評定產(chǎn)品質(zhì)量。結(jié)果表明，百香果果凍的最佳配方為：百香果汁添加量為100%，百香果皮添加量為22%，復(fù)合甜味劑白砂糖與蜂蜜質(zhì)量比為3：1，復(fù)合甜味劑添加量為15%，復(fù)合凝膠劑卡拉膠與魔芋膠質(zhì)量比為2：1，復(fù)合凝膠劑添加量為0.6%。最優(yōu)條件下加工的百香果果凍外形整齊，晶瑩剔透，呈金黃色，具有較好的彈性和咬勁，風味十足，感官評分可達91.17分，微生物指標符合國家標準，是一款營養(yǎng)、健康、安全的新型休閑食品，可為百香果產(chǎn)業(yè)發(fā)展和新型食品開發(fā)提供一定的理論參考。

Abstract: Sensory scores were used as evaluation indicators, in order to evaluate the product quality, the influence of different parameters on the product quality was studied by single factor experiment. The optimal formula of the product was designed and optimized through the response surface experiment. The results showed that the best formula of passion fruit jelly were 100% of the additive amount of passion fruit juice, 22%of the additive amount of passion fruit peel, the mass ratio of compound sweetener granulated sugar to honey was 3:1, and the added amount of compound sweetener was 15%.The mass ratio of composite gel carrageenan to konjac glucomannan was 2:1, and the added amount of composite gel was 0.6%.By processing passion fruit jelly neat shape, transparent and golden, it had good elasticity, bite strength and full flavor, and the sensory score was 91.17 various microbial indicators were in line with the national standards, it is a nutritious, healthy and safe new leisure food, it provides some theoretical basis for the development of passion fruit industry and new food development.

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