基于模糊评价的珍珠果蜜加工工艺优化

Optimization of Pearl Jam Processes Based on Fuzzy Mathematics Sensory Evaluation

以珍珠水解液、柠檬、蜂蜜为主要原料,添加白砂糖、增稠剂等制成珍珠果蜜。采用模糊综合评价分析数据。结果表明:果蜜产品加入柠檬汁和柠檬皮的外观较好;以0.6%的环糊精包埋柠檬汁,在环糊精浓度2%、100℃、10 min对柠檬条脱苦;真空度-0.085 MPa、80℃、糖液浓度50%的条件下减压浓缩渗糖,浓缩结束时再添加增稠剂为最佳加工工艺条件。

This new Sugar product is made of the pearl hydrolysate, lemon, honey, etc. The best production processing were selected by the method of fuzzy math evaluation. The best conditions were as follow： adding lemon in the form of juice and peels, mixing thickener at the end of vacuum sugar permeation-concentration, adding 0.6 % cyclodextrin to lemon juice, soaking lemon peels for 10 min with 2 % cyclodextrin at 100 ℃, putting in 50 % surar solution with other material under 0.085 MPa vacuum at 80 ℃ and concentrate till the production reach 60 % sugar solution.