模糊综合评判结合响应面法优化发酵刺梨-火棘果风味果冻配方

Formulation optimization of fermented Rosa roxburghii-Pyracantha fortuneana fruit flavor jelly by fuzzy comprehensive evaluation combined with response surface method

该研究以发酵刺梨汁、发酵火棘果汁和银耳为主要原料制作发酵刺梨-火棘果风味果冻。以感官评分和持水力的模糊综合评判值为评价指标,在单因素试验的基础上,采用模糊综合评判结合响应面法对其配方进行优化,并对其营养成分进行检测。结果表明,发酵刺梨-火棘果风味果冻的最佳配方为发酵刺梨汁添加量9%,发酵火棘果汁添加量15%,银耳添加量14%,甜菊苷添加量0.02%,氯化钾添加量0.4%,复合胶(魔芋胶∶卡拉胶=6∶4)添加量1.0%。在此配方下,发酵刺梨-火棘果风味果冻软硬适中,质地均匀有弹性,酸甜可口,具有独特发酵果香风味,感官评分为94.04分,持水力为95.04%,模糊综合评判值为0.95,维生素C、总糖、总酸、总黄酮、总酚含量分别为22.93μg/mL、10.55 mg/mL、3.23 g/L、15.20 mg芦丁当量(RE)/mL、38.24μg没食子酸当量(GAE)/mL。

Using fermented Rosa roxburghii Tratt juice, fermented Pyracantha fortuneana juice and Tremella fuciformis as main raw materials, fermented R. roxburghii Tratt-P. fortuneana fruit flavor jelly was produced. Using sensory score and fuzzy comprehensive evaluation value of water holding capacity as evaluation indexes, the formula was optimized by fuzzy comprehensive evaluation combined with response surface method based on single factor test, and its nutritional components were detected. The results showed that the optimal formula of fermented R. roxburghii TrattP. fortuneana fruit flavor jelly was as follows: fermented R. roxburghii Tratt juice 9%, fermented P. fortuneana juice 15%, T. fuciformis 14%, stevioside0.02%, potassium chloride 0.4%, compound gum(konjac gum ∶ carrageenan=6∶4) 1.0%. Under this formulation, the jelly had moderate hardness, uniform texture, sour and sweet refreshing, and with unique fermented fruit flavor. The sensory score of the jelly was 94.04, water holding capacity was95.04%, fuzzy comprehensive evaluation value was 0.95. The contents of vitamin C(VC), total sugar, total acid, total flavonoids and total phenol were22.93 μg/ml, 10.55 mg/ml, 3.23 g/L, 15.20 mg rutin equivalent(RE)/ml and 38.24 μg gallic acid equivalent(GAE)/ml, respectively.