基于模糊数学评价法优化低糖山楂糕加工工艺

Optimization of Processing Technology of Low-Sugar Hawthorn Cake Based on Fuzzy Mathematics Evaluation Method

为探索能够让山楂传统制品满足人们对低糖、低热量、低甜度食品需求的方法,文章以山楂、复合糖醇、食用碱和柠檬酸为材料,利用单因素试验、正交试验和模糊数学法进行产品配方参数的改良优化,并对优化后的低糖山楂糕进行质构特性的测定。结果表明,低糖山楂糕的最佳配方为添加食用碱0.375%、柠檬酸0.1%、复合糖醇25%(木糖醇∶麦芽糖醇为1∶2)。在此工艺条件下制作出的低糖山楂糕模糊数学感官评分为87.94分;测定低糖山楂糕的质构特性为硬度(637.94±15.24) g、黏性(89.37±8.14) g/s、弹性0.89±0.03、凝聚性0.75±0.00、胶黏性1 247.74±231.22、咀嚼度438.15±41.35、回复性0.22±0.07。优化后的生产工艺制作的低糖山楂糕符合国家标准GB/T 10782-2021,该研究可为山楂传统制品减糖工艺的研究开发提供参考。

In order to explore the methods that can make traditional hawthorn products meet people's requirements for low-sugar,low-calorie and low-sweetness foods,in this paper,hawthorn,compound sugar alcohol,edible alkali and citric acid are used as the materials to improve and optimize the product formula parameters by single factor test,orthogonal test and fuzzy mathematics evaluation method,and the texture characteristics of the optimized low-sugar hawthorn cake are determined.The results show that the best formula of low-sugar hawthorn cake is 0.375% edible alkali,0.1% citric acid and 25% compound sugar alcohol(the ratio of xylitol to maltitol is 1∶2).Under these conditions,the fuzzy mathematical sensory score of the prepared low-sugar hawthorn cake is 87.94 points.The texture characteristics of low-sugar hawthorn cake are determined as hardness of(637.94±15.24) g,viscosity of(89.37±8.14) g/s,elasticity of 0.89±0.03,cohesiveness of 0.75±0.00,adhesiveness of 1 247.74±231.22,chewiness of 438.15±41.35 and restorability of 0.22±0.07.The low-sugar hawthorn cake made by the optimized production technology conforms to the national standard GB/T 10782—2021.This study can provide references for the research and development of sugar-reduction technology of traditional hawthorn products.