复配水果营养果冻工艺响应面优化与模糊数学评价

Process optimization by response surface method and fuzzy mathematical comprehensive evaluation of compound fruit nutritional jelly

为研究复配水果营养果冻最优工艺,在确定复配水果最优比例(香蕉∶山楂∶苹果=4∶6∶5)和复配凝胶剂最优比例(卡拉胶∶黄原胶∶CMC=2∶2∶1)的基础上,采用响应面法优化复配水果用量、复配凝胶剂用量和白砂糖的用量。结果表明:复配水果营养果冻最优工艺条件为复配水果质量分数26.77%、复配凝胶剂质量分数1.59%、白砂糖质量分数15.27%。此条件下制备的复配水果营养果冻感官得分为94,与预测值(93.75)接近;产品具有酸甜适宜、色泽诱人、风味独特的特点。用模糊数学评价产品投放市场可接受度,80.65%的中年人和88.40%的青年消费者喜欢。

In order to study the optimal process of compound fruit nutritional jelly, based on the optimal proportion of compound fruit （banana ： hawthorn ： apple=4 ： 6 ： 5） and theoptimalproportionofcompoundgel （carrageenan ： xanthangum ： CMC=2 ： 2 ： 1）, the amount of compound fruit, the amount of gel and the amount of white granulated sugar were optimized by response surface methodology. The results showed that the optimal process conditions of compound fruit nutritional jelly were as follow ： mass fraction of compound fruit was 26.77 %, mass fraction of gels was 1.59 % and mass fraction of white granulated sugar was 15.27 %. Under these conditions, the experimental sensory score of the jelly was 94, which was close to the predicted value of 93.75. The jelly was characterized by a balanced sweet and sour taste, alluring color and unique flavor. Therefore, it is feasible to optimize the process of compound fruit nutrient jelly using response surface methodology. With fuzzy mathematical comprehensive evaluation, the market acceptability of products is 80.65% among middle-age consumers and 88.40% among young consumers.