Abstract: In this study, the formulation of a fruit-vegetable edible paper using goat milk, carrot and hawthorn as main ingredients was optimized using one-factor-at-a-time method and response surface analysis. The effects of hawthorn added in different forms on the texture of goat milk-based edible paper were compared by texture profile analysis using a texture analyzer combined with particle swarm optimization (PSO) algorithm. The sensory quality of goat milk-based edible paper was improved by adding hawthorn juice compared with hawthorn mash. The optimum formulation was composed of a 5:8:3 (V/m/V) mixture of goat milk, carrot and hawthorn added with 0.87% compound stabilizer, β-cyclodextrin, color fixative, white sugar and honey at concentration levels of 0.12%, 0.1%, 10% and 2.4% (m/m), respectively. The resulting product had a unique mixed flavor of goat milk and carrot, a mixed color of carrot and hawthorn and a paper-like appearance. It was tasty with a good balance between sour and sweet and its sensory score was 91.32, showing a relative error of approximately 1.68% compared to the model-predicted value.

Key words: goat milk; fruit-vegetable edible paper; response surface methodology; particle swarm optimization combined with texture profile analysis

摘要： 以羊乳、胡萝卜、山楂为主要原料生产羊乳果蔬纸,利用单因素试验并结合响应面分析法确定最佳的工艺参数;采用物性测定仪对羊乳果蔬纸进行粒子群算法结合质地剖面分析测定,比较山楂的加入形式对产品物性的影响.结果表明:制作羊乳果蔬纸时,以山楂汁的形式加入比以山楂浆的形式加入后所得的产品感官品质好;最佳工艺条件为:羊乳与胡萝卜的比例为5∶8(V/m),山楂汁与羊乳的比例为3∶5(V/V),复合稳定剂(以质量分数计,下同)0.87％、β-环糊精0.12％、护色剂0.1％、白砂糖10％、蜂蜜2.4％.在此最佳条件下,生产出的羊乳果蔬纸口味独特,酸甜可口,具有羊乳的奶香味和胡萝卜的香味,以及胡萝卜和山楂混合的色泽,外观宛如纸张,感官评分高达91.32分,与模型预测值的相对误差约为1.68％.

关键词: 羊乳；果蔬纸；响应面法；粒子群算法结合质地剖面分析