基于模糊数学感官评价优化莴笋蜜饯加工工艺

Optimization of Processing Technology of Lettuce Conserve Based on Fuzzy Mathematics Sensory Evaluation

为解决莴笋储藏期短、淡季食品不足的缺点,以新鲜莴笋为原料加工研究了一种莴笋蔬菜蜜饯。通过单因素和正交试验设计,以色泽、口感、气味、组织形态为评价指标,采用模糊数学感官评价法优化莴笋蜜饯的最佳工艺配方。结果表明,莴笋蜜饯的最佳工艺配方为:白砂糖添加量30%、食用盐添加量0.4%、柠檬酸添加量0.6%、糖煮时间18 min,在此配方下制得的莴笋蜜饯模糊数学感官评分最高,产品色泽透亮,呈黄绿色,具有莴笋的独特滋味,酸甜适口,软硬适中,富有嚼劲。

In order to solve the problems of short storage period and lack of stock in off-season,fresh lettuce is used as the raw material to produce a kind of lettuce conserve.Through single factor and orthogonal experiments as well as fuzzy mathematics sensory evaluation,the optimal processing formula of lettuce conserve is optimized with color,taste,flavor and texture as the evaluation indexes.The results show that the optimal process formula of lettuce conserve is white granulated sugar 30%,edible salt 0.4%,citric acid 0.6%,sugar cooking time 18 min.The lettuce conserve prepared under such formula has the highest fuzzy mathematics sensory score,bright yellowish green color,unique lettuce taste,palatable sweetness and sourness,moderate hardness,and it is chewy.