响应面结合模糊数学感官评价法优化槐花蜜饯配方及品质测定

THE RECIPE OPTIMIZATION AND QUALITY DETERMINATION OF ROBINIA PSENDOACACIA FLOWER PRESERVES BY RESPONSE SURFACE METHODOLOGY AND FUZZY MATHEMATICS SENSORY EVALUATION

以新鲜槐花为原料,辅以麦芽糖醇、柠檬酸、鸡蛋清和黄果槲寄生果实多糖等食品添加剂开发低糖槐花蜜饯。通过单因素试验,对鸡蛋清、麦芽糖醇、蜂蜜和黄果槲寄生果实多糖添加量进行筛选,采用响应面结合模糊数学感官评价法优化配方,对其重金属和微生物指标和抗氧化性进行了检验。结果表明,蜜饯最优化参数为鸡蛋清添加量为15%,麦芽糖醇添加量为30%,蜂蜜添加量为10%,黄果槲寄生果实多糖添加量为0.35%,柠檬酸量添加为0.18%、氯化钙添加量和D-异抗坏血酸钠添加量分别为0.01%为0.05%,得到了质地良好的槐花蜜饯产品,颜色均一微黄色,组织状态良好,薄厚均匀、口感细腻、咀嚼性好,槐花风味突出,气味协调。重金属含量低于国家标准限量(<0.05 mg/kg),未检出沙门氏菌和金黄色葡萄球菌,大肠杆菌和霉菌数量等卫生指标符合国家标准。蜜饯具有较强的总抗氧化能力(FRAP)和较好的清除1,1-二苯基-2-三硝基苯肼(DPPH)的作用。研究结果表明,研制的低糖槐花蜜饯感官指标好,其质量符合国家标准,具有很好的营养价值和抗氧化功能。

Low-sugar preserves was developed with fresh Robinia psendoacacia L.flowers as raw material,supplemented with food additives such as egg white,maltitol,honey and Viscum coloratum fruit polysaccharides.Through a single factor experiment,the addition levels of those supplemented materials were screened.The formulation was optimized by response surface method combined with fuzzy mathematics sensory evaluation,and its heavy metal and microbial indexes and antioxidant activity were tested.The results showed that the contents of egg white,maltitol,honey,and V.coloratum fruit polysaccharides were 15%,30%,10%and 0.35%respectively,and 0.18%honey,0.01%calcium chloride,0.05%D-isoascorbic acid sodium resulted in a high-quality R.psendoacacia flowers preserved product.It was slightly yellow and uniform in color,well-organized,even in thickness,fine in taste and good in chewiness.The levels of heavy metals detected were all lower than the national safety standards(<0.05 mg/kg),and no pathogenic bacteria(e.g.,Salmonella spp.or Staphylococcus aureus)were detected.Escherichia coli and fungal counts were well below national safety standards.Moreover,the preserves had a strong total antioxidant capacity(FRAP)and a good scavenging effect on DPPH.The results showed that the low-sugar preserves had good sensory index,good nutritional value and anti-oxidation function.