基于模糊感官评定梨渣奶糖的优化配方

Optimum formulation of pear residue milk sugar based on fuzzy sensory evaluation

以奶粉、梨渣、糖浆、绵白糖、吉利丁片为原料制作梨渣奶糖,通过感官评定结合模糊评判的方法对梨渣奶糖品质进行评价,并利用正交试验对其配方进行优化。结果表明,糖浆比为4∶5,梨渣添加量为12%,奶粉添加量为17%,吉利丁片添加量为4%,糖浆熬煮时间为30 min的条件下制作的梨渣奶糖品质最佳。

Pear residue milk sugar was reached with milk powder,pear residue,syrup,white sugar and gelatin tablet.The sugar quality was evaluated by sensory evaluation combined with fuzzy evaluation.The formulation was optimized by orthogonal test.The result showed that the optimal formulation was syrup ratio of 4:5,pear residue 12%,milk powder 17%,gelatin tablet 4%,and the boiling time of syrup was 30 min.The quality of pear residue milk sugar was the best under this condition.