复合柿子果酱加工及其模糊数学评价

Processing and Fuzzy Mathematical Evaluation of Compound Persimmon Jam

本文以柿子、胡萝卜、白砂糖、柠檬酸、明胶为原料,研发新型复合柿子果酱。在基本配方基础上,以感官评分值作为评价指标,通过单因素试验考察柿子和胡萝卜添加比例、白砂糖、柠檬酸、明胶4者添加量对复合柿子果酱的影响,并利用响应面法确定复合柿子果酱的最优配方。经过响应面数据分析得到最优组合为柿子和胡萝卜比例为40∶60,白砂糖添加量为17.66%(占每100g柿子和胡萝卜复合浆质量百分比,下同),柠檬酸添加量为0.3%,明胶添加量为1.47%。利用模糊数学对复合柿子果酱进行消费者可接受程度预判评价,预判结果显示该产品消费者可接受度较高,具备市场化潜力。此外,本产品对丰富柿种类产品市场、提高柿果附加值具有一定的意义。

In this paper, persimmon, carrot, sugar, citric acid and gelatin were used as raw materials to develop a new compound persimmon jam. On the basis of the basic formula, sensory evaluation was used as the evaluation index. The effects of the ratio of persimmon and carrot, sugar, citric acid and gelatin on compound persimmon jam were investigated by single factor experiment. The optimal formula of compound persimmon jam was determined by response surface methodology. The results of response surface analysis showed that the optimum combination of persimmon and carrot was 40 ∶60, the sugar content was 17.66%(which accounted for the mass percentage of 100 g persimmon and carrot pulp, the same below), the citric acid content was 0.3%, and the gelatin content was 1.47%. Fuzzy mathematics was used to predict and evaluate the consumer acceptability of compound persimmon jam. The result showed that the product had high consumer acceptability and market potential. In addition, this product has a certain significance to enrich the market of persimmon products and improve the added value of persimmon fruits.