中国食品添加剂2026，Vol.37Issue(9)：75-84,10.DOI:10.19804/j.issn1006-2513.2026.9.009
响应面法优化款冬花-苹果-草莓复合果酱的制备工艺
Optimization of preparation technology of Farfara flos-apple-strawberry composite jam using response surface methodology
摘要
Abstract
A novel antioxidant composite jam was developed using honey-Farfara flos(Tussilago farfara L.),apple,and strawberry as raw materials.Using sensory evaluation scores as the response value,a combination of single-factor experiments and response surface methodology(RSM)was applied to optimize the formulation of the composite jam.The optimal formula was determined to be 50.52%white granulated sugar,0.10%vitamin C,1.05%citric acid,and 0.64%sodium carboxymethyl cellulose(CMC-Na).This optimal formula differed from the results using single-factor experiment alone,which revealed that multi-factor interactions had a comprehensive influence on jam quality.Under the above optimal conditions,the composite jam exhibited strong antioxidant activity,with a total flavonoid content of 7.8 mg/100g from Farfara flos and the sensory score predicted by the model is 96.34.The final product presented a desirable light red color,a well-balanced sweet and sour flavor profile,no off-flavor,and a uniform,stable consistency.关键词
蜜炙款冬花/苹果/草莓/复合果酱/响应面法Key words
honey-Farfara flos/apple/strawberry/compound jam/response surface methodology分类
轻工纺织引用本文复制引用
余佩,张思懿,张洁雯,马靖如,李颖..响应面法优化款冬花-苹果-草莓复合果酱的制备工艺[J].中国食品添加剂,2026,37(9):75-84,10.基金项目
西安市第三医院国科金青年培训项目(Y2023qn0008) （Y2023qn0008）
陕西省大学生创新创业计划项目(S202312713058) （S202312713058）
