刺五加属于药食同源食物，为了提高其果实的利用率，该研究以质构特性、感官评分和析水率作为评价指标，采用单因素试验确定各原料的最佳添加量，通过响应面试验对果冻的配方进行优化。结果表明，复合增稠剂添加量、刺五加酵素添加量、甜菊糖苷添加量对果冻的品质影响显著。最佳配方是果胶添加量2.0%、魔芋胶添加量1.0%、刺五加酵素添加量45.0%、甜菊糖苷添加量1.0%、柠檬酸添加量2.0%，纯净水添加量49.0%。此时感官评分为89.6，析水率为2.14%，均优于各试验组合，弹性16.68 mm、回复性0.46，硬度22.86 N，34.95 mJ，各质构特性与市售果冻相近。该配方的果冻呈鲜亮紫红色，色泽均匀，光泽度好，半透明，刺五加酵素味浓郁，无异味，富有弹性和咀嚼性，酸甜适中，质地均匀，结构紧实，具有较高的感官评分和良好的质构特性。该研究为刺五加果实的深加工、保健食品的开发提供思路和参考。

Acanthopanax belongs to the homologous food of medicine and food. In order to improve the utilization rate of its fruit, this study took texture characteristics, sensory scores and water extraction rate as evaluation indexes, and adopted single factor test to determine the optimal addition amount of each raw material. The results showed that the addition amount of compound thickener, acanthopanax enzyme and stevia glycoside had significant effects on the quality of jelly. The optimal formula is pectin content of 2.0%, konjac gum content of 1.0%, acanthopanax enzyme content of 45.0%, stevia glycoside content of 1.0%, citric acid content of 2.0%, purified water content of 49.0%. At this time, the sensory score was 89.6 and the water extraction rate was 2.14%, which were better than the test combinations.The elasticity is 16.68mm, the recovery is 0.46, the hardness is 22.86N, 34.95mJ, and the structural properties are similar to those of commercial jelly. The jelly of this formula is bright purplish red, uniform color, good gloss, translucent, acanthopanase flavor, no odor, elastic and chewable, moderate sour and sweet, uniform texture, compact structure, with high sensory score and good texture characteristics. This study provides ideas and references for further processing of Acanthopanax acanthopanax fruit and development of health food.

辽宁省兴辽英才项目(XLYC2211088)；辽宁农业职业技术学院2022年院级科研项目（Lnz202206）