常 娅，崔键彬，娜花花，罗旋飞，武珊珊^*

（滇西应用技术大学普洱茶学院，云南普洱 665000）

摘要：本研究以余甘子果、山茶蜂花粉为主要原料，辅以甜味剂（山梨糖醇、赤藓糖醇）、稳定剂（卡拉胶、魔芋胶）、氯化钾制作凝胶糖果。在复合凝胶添加量、复合凝胶复配比、果粉浆添加量、果粉浆复配比、复合糖醇添加量、氯化钾添加量对凝胶糖果的影响共六个单因素实验的基础上，采用响应面（Response surface method，RSM）的中心复合实验法（Central composite design，CCD）设计实验，以凝胶糖果的感官评分为评价指标，确定凝胶糖果的最佳配方。结果表明，最佳配方为果粉浆 100 mL（余甘子果肉∶山茶蜂花粉＝12.5∶1，m/m），复合凝胶8 g（卡拉胶∶魔芋胶＝1∶1，m/m），复合糖醇60 g（山梨糖醇∶赤藓糖醇＝1∶1，m/m），氯化钾0.3 g。结合质构仪分析显示，该配方制作的凝胶糖果口感柔软细腻、有嚼劲、有弹性、色泽黄亮、外形良好，富有余甘子独特的风味。

关键词：凝胶糖果；余甘子；山茶蜂花粉；响应面法；中心复合实验法

中图分类号：TS246.56 文献标识码：A 文章编号：1674-506X（2023）06-0089-0008

Optimization of the Formulation of Phyllanthus emblica L. Gel Candy by Response Surface Method

CHANG Ya, CUI Jianbin, NA Huahua, LUO Xuanfei, WU Shanshan^*

（College of Tea（Pu′er）, West Yunnan University of Applied Sciences, Pu′er Yunnan 665000, China）

Abstract：In this study, flesh of Phyllanthus emblica L. and bee pollen of Camellia japonica L. were used as the main raw materials,  supplemented by sweeteners (sorbitol, erythritol), stabilizers (carrageenan, konjac gum), and potassium chloride to make gel candy. On the basis of six single-factor experiments, including the effects of composite gum addition, the complex ratio of composite gum, flesh-pollen pulp addition, the complex ratio of flesh-pollen pulp, composite sugar alcohol addition and potassium chloride addition on gel candy, the Central composite design (CCD) of Response surface method (RSM) was used to design the experiment, and the sensory score of gel candy was used as the evaluation index to determine the best formula of gel candy. The results showed that the best formula was: flesh- pollen pulp 100 mL (flesh of Phyllanthus emblica L.: bee pollen of Camellia japonica L. ＝12.5∶1, m/m)， composite gum 8 g (carrageenan∶konjac gum＝1∶1, m/m), composite sugar alcohol 60 g (sorbitol∶erythritol＝1∶1, m/m), potassium chloride 0.3 g. Combined with the analysis of texture analyzer, the gel candy produced by this formula has a soft and delicate taste, chewy, elastic, bright yellow color, good shape, and rich in the unique flavor of Phyllanthus emblica L..

Keywords：gel candy; Phyllanthus emblica L.; bee pollen of Camellia japonica L.; response surface method; central composite design

doi：10.3969/j.issn.1674-506X.2023.06-015

收稿日期：2023-03-30

基金项目：2021年度云南省大学生创新创业训练计划项目

作者简介：常娅（2000-），女，本科生。研究方向：茶叶生物化学与茶叶加工等。

*通信作者：武珊珊（1987-），女，硕士，助理研究员。研究方向：茶树生物技术与资源利用。

引用格式：常娅,崔键彬,娜花花,等.响应面法优化余甘子凝胶糖果的配方研究[J].食品与发酵科技,2023,59(6):89-95,154.