BP神经网络指导番木瓜果肉制品开发

Product Development of Carica papaya Based on BP Neural Network

以热带水果番木瓜为原料生产果肉制品,采用模糊综合评价法对产品进行感官质量评价,通过单因素和正交实验确定柠檬酸、护色剂抗坏血酸、稳定剂羧甲基纤维素钠(CMC-Na)、山梨糖醇添加量,采用神经网络对果肉制品工艺参数进行优化,建立神经网络模型。结果显示,柠檬酸添加量为0.105%、抗坏血酸为0.112%,CMC-Na为0.098%,山梨糖醇为7.2%时,产品的感官得分为89.93。此条件下生产的产品色泽均匀,香气浓郁,口感佳,符合卫生安全标准。

The optimum processing technology and formula of Carica papaya fruit products were studied. The sensory quality of C. papaya fruit products was assessed by fuzzy comprehensive evaluation. The additon of additives such as citric acid, ascorbic acid, CMC-Na and sorbitol were confirmed by single factor experiments and an orthogonal design. The processing parameters were optimized by BP neural network and the model was established. Results indicated that the best product of C. papaya fruit with a pure color and delicious taste was obtained with 0.105% citric acid, 0.112% ascorbic acid, 0.098% CMC-Na and 7.2% sorbitol.