基于模糊数学评价法优化南瓜沙棘复合果泥工艺

Optimization of Pumpkin Sea-buckthorn Compound Puree Based on Fuzzy Mathematics Evaluation Method

本研究旨研制一款南瓜沙棘复合果泥。以板栗南瓜和大果沙棘原浆为原料,配合使用白桃浓缩汁,采用单因素与正交试验设计,以色泽、香味、质地、口感为指标,通过模糊数学感官评价法,优化南瓜沙棘复合果泥工艺,并测定优化后南瓜沙棘复合果泥的味觉特征和相关指标。结果表明,南瓜沙棘复合果泥最佳工艺为:板栗南瓜蒸煮时间为30 min,制泥时间为4 min,沙棘原浆添加量为10%,白桃浓缩汁添加量为4%。在此工艺条件下制备的南瓜沙棘复合果泥,色泽鲜亮、酸甜可口、香味浓郁、营养丰富。

The purpose of this study is to develop a composite puree combining pumpkin and sea buckthorn.Chestnut pumpkin and large fruit sea buckthorn puree were used as the primary ingredients,along with concentrated white peach juice.A combination of single-factor and orthogonal experimental designs was employed,with color,aroma,texture,and taste serving as evaluation criteria.Utilizing fuzzy mathematical sensory assessment,the processing parameters for optimizing the pumpkin and sea buckthorn composite puree were determined,and the taste characteristics and relevant attributes of the optimized product were assessed.The results showed that the optimal processing conditions for pumpkin and sea-buckthorn composite puree was as follows:a pumpkin cooking time of 30 minutes,a mashing time of 4 minutes,an addition of 10% sea buckthorn pulp,and an addition of 4% concentrated white peach juice.Under these optimized conditions,the composite puree exhibited vibrant color,delightful sweetand-sour taste,rich aroma,and high nutritional value.