响应面法优化山梨糖醇黄桃桃酥加工工艺

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摘 要：本文以玉屏黄桃为原料，通过单因素以响应面实验研究了山梨糖醇黄桃桃酥的加工工艺。结果表明，黄桃桃酥最佳配方为黄桃粉27%、山梨糖醇30%、玉米油54%；在此条件下，山梨糖醇黄桃桃酥的感官评分为85.56分。

关键词：响应面优化；山梨糖醇；黄桃桃酥；加工工艺

Optimization of Processing Technology of Sorbitol Peach Crisp by Response Surface Method

LUO Liqin， WANG Jianhua， LUO Jiangnan， JIANG Wenjie， XIE Wei*

（School of Material and Chemical Engineering， Tongren University， Tongren 554300， China）

Abstract： In this paper， the processing technology of sorbitol peach crisp was studied by single factor response surface experiment using Yuping peach as raw material. The results showed that the best formula was 27% yellow peach powder， 30% sorbitol and 54% corn oil. Under these conditions， the sensory score of sorbitol peach cake was 85.56.

Keywords： response surface optimization; sorbitol; yellow peach crisp; processing technology

桃屬于蔷薇科，李属，主要起源于我国的西北高原，后广泛分布于亚洲、非洲、欧洲、美洲和澳洲等地[1]。（剩余4911字）