Formulation Optimization of Coconut Oil Complex Gel Fudge and the Effect of Storage Time on Its Textural Properties
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摘要: 为拓宽椰子油的应用，本实验以初榨椰子油、明胶、果胶等为材料制作混合型凝胶软糖，以感官评分为指标，在单因素实验的基础上，通过正交试验，对椰子油复合凝胶软糖的配方进行优化，并研究了贮藏时间对其质构的影响。实验结果显示，椰子油复合凝胶软糖的最佳配方为：椰子油9.44 g，糖总量34.00 g，凝胶胶液总量35.89 g，其中麦芽糖、木糖醇、黑糖质量比为24:5:5、总糖与总胶质量比为36:38、椰子油与糖胶质量比为10:74。在此配方下制备的椰子油复合凝胶软糖椰香浓郁、弹牙顺滑不粘腻，甜味恰当，感官评分为（84.22±1.17）分。质构仪分析结果显示，随着贮藏时间的延长，椰子油复合凝胶软糖的硬度、胶黏性和咀嚼性极显著提升（P<0.01），但弹性无显著变化（P>0.05）。本研究可以为椰子油的综合开发利用提供参考依据。Abstract: In order to broaden the application of coconut oil, virgin coconut oil, gelatin and pectin were used to prepare complex gel fudge. The optimal formulation of coconut oil complex gel fudge was obtained via single-factor test and orthogonal tests with sensory score as evaluation index, and the effect of storage time on the texture of gel fudge was also investigated. The results showed that the optimal technological parameters of coconut oil complex gel fudge were as follows: Coconut oil 9.44 g, total sugar 34.00 g, total gum 35.89 g, among which the mass ratio of maltose, xylitol and brown sugar was 24:5:5, the mass ratio of total sugar and total gum was 36:38, and the mass ratio of coconut oil and sugar gum was 10:74. The complex gel fudge prepared under this formula had rich coconut flavor, smooth and non-sticky, proper sweetness, and the sensory score was 84.22±1.17. Results of texture analysis showed that the hardness, gumminess and chewiness of the coconut oil complex gel fudge increased extremely significantly with the extension of storage time (P<0.01), but the elasticity did not change significantly (P>0.05). This study provides references for coconut oil utilization.
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Key words:
- coconut oil /
- gel fudge /
- orthogonal test /
- storage time /
- texture
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图 2 果胶复水比对椰子油复合凝胶软糖感官评分的影响
Figure 2. Effect of the rehydration rate of pectin on the sensory score of coconut oil complex gel fudge
图 3 糖胶比对椰子油复合凝胶软糖感官评分的影响
Figure 3. Effect of the radio of total sugar and total gum on the sensory score of coconut oil complex gel fudge
图 4 油与糖胶配比对椰子油复合凝胶软糖感官评分的影响
Figure 4. Effect of the radio of coconut oil and mixture of total sugar and total gum on the sensory score of coconut oil complex gel fudge
图 5 贮藏时间对椰子油复合凝胶软糖硬度的影响
Figure 5. Effect of storage time on the hardness of coconut oil complex gel fudge
图 6 贮藏时间对椰子油复合凝胶软糖弹性的影响
Figure 6. Effect of storage time on the flexibility of coconut oil complex gel fudge
图 7 贮藏时间对椰子油复合凝胶软糖胶黏性的影响
Figure 7. Effect of storage time on the adhesion of coconut oil complex gel fudge
图 8 贮藏时间对椰子油复合凝胶软糖咀嚼性的影响
Figure 8. Effect of storage time on the masticatory of coconut oil complex gel fudge
表 1 椰子油复合凝胶软糖配方优化的正交试验因素水平
Table 1. Factors and levels of orthogonal experimental for formula optimization of coconut oil complex gel fudge
水平 因素 A 糖配比（g:g:g） B 糖胶比（g:g） C 油与糖胶配比（g:g） 1 24:5:5 38:36 14:70 2 26:4:4 36:38 10:74 3 28:3:3 34:40 18:66 
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表 2 椰子油复合凝胶软糖感官评分标准及评价系数
Table 2. Sensory score standard and evaluation coefficient of coconut oil complex gel fudge
评分标准 得分
（分）外观质感（30%） 口感（40%） 风味（30%） 质地透明均匀，
回弹好，不粘手易咀嚼，富有弹牙感，
无甜腻感椰香味浓郁，
脂香味和甜味适中60~100 质地较均匀，透明
度一般，回弹一般易咀嚼，弹牙感一般，
甜腻感适中椰香味明显，
脂香味和甜味一般30~59 质地不均匀，不透明
无弹性且粘手入口易碎，无弹牙感，
过甜过腻椰香味不明显，
甜味或脂香味腻人0~29
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表 3 椰子油复合凝胶软糖的配方优化L9（34）正交试验直观分析表
Table 3. Visual analysis table of the L9 (34) orthogonal experiment for preparation of coconut oil complex gel fudge
试验号 因素 感官评分（分） A 糖配比 B 糖胶比 C 油与糖胶配比 空列 1 1 1 1 1 63.60 2 1 2 2 2 83.68 3 1 3 3 3 72.16 4 2 1 2 3 61.24 5 2 2 3 1 76.61 6 2 3 1 2 73.78 7 3 1 3 2 36.79 8 3 2 1 3 55.38 9 3 3 2 1 59.12 K1 219.44 161.63 192.76 199.33 K2 211.62 215.67 204.05 194.24 K3 151.29 205.06 185.55 188.78 极差R 61.95 49.13 16.81 9.58 主次顺序 A>B>C 优方案 A1B2C2
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表 4 椰子油复合凝胶软糖的配方优化正交试验方差分析表
Table 4. Variance analysis table of the orthogonal experiment for preparation of coconut oil complex gel fudge
差异源 平方和SS 自由度df 均方MS F 显著性 A 927.25 2 463.63 50.05 * B 546.50 2 273.25 29.50 * C 57.93 2 28.97 3.13 误差e 18.53 2 9.26 注：*表示具有显著性（P <0.05）；F0.01 （2, 2） = 99.00, F0.05 （2, 2） = 19.00。
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