Research and Optimization of Foshou Yam and Honey Nutritional Can by Response Surface Methodology

• 作者: Siying CHEN Sui YU Ting HU Xia DENG
• 来源期刊: 农业生物技术:英文版
• 学科: 工学
• 关键词: Foshou yam HONEY CAN Single factor experiment Response surface method
• 年，卷（期）: 2020,（6）
• 页码范围: 156-161
• 页数: 6页
• 分类号: TS9

摘要

[Objectives]This study was conducted to screen best process parameters for making Foshou yam and honey can.[Methods]The Foshou yam produced from Wuxue was used as a raw material to prepare Foshou yam and honey nutritional can by combining Foshou yam with honey through screening,pre-cooking,filling,exhausting,cooling and other technical processes.The optimum technology parameter of Foshou yam and honey nutritional can was studied through single factor tests and response surface optimization.[Results]The optimum technical parameters of Foshou yam and honey nutritional can were citric acid concentration 0.1%,amount of edible salt 0.1%,cooking time 14 min and honey concentration 26%.Under these conditions,the final sensory score was 90.20.The prepared can was not only rich in nutrition,but also had good flavor and taste.[Conclusions]This study provides reference for the development and utilization of Foshou yam and the research and development of functional food.