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 aculeatus fruit can be used as medicine and food. To improve the fruit utilization rate, Acanthopanax enzyme jelly samples were prepared. The jelly samples were assessed for texture properties, sensory score, and syneresis rate, and the optimal content of each raw material was determined using single-factor tests. The jelly formula was optimized by response surface experiments. Compound thickener, Acanthopanax enzyme, and steviol glycoside contents significantly impacted jelly quality. The optimal formula includes 2.0% pectin, 1.0% konjac gum, 45% Acanthopanax enzyme, 1.0% steviol glycoside, 2.0% citric acid, and 49% purified water. Jelly samples prepared according to this formula achieved a sensory score of 89.6 and a syneresis rate of 2.14%, which were better than those of other tested combinations. The structural properties (springiness: 16.68 mm, resilience: 0.46, firmness: 22.86 N, and chewiness: 34.95 mJ) of these jelly samples were comparable with those of commercially available jelly. Additionally, these jelly samples were bright purplish red, uniform in color, glossy, and translucent, with a strong Acanthopanax enzyme flavor, no objectionable odor, a springy and chewy mouthfeel, moderate sour and sweet taste, uniform texture, and firm structure. These samples thus achieved high sensory scores and excellent texture properties. This study provides insights and references for further processing of Acanthopanax fruits and development of Acanthopanax health foods.

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