基于模糊数学和感官评分优化乌梅多糖果冻配方研究

Optimization of Formula of Prunus mume Polysaccharide Jelly Based on Fuzzy Mathematics and Sensory Score

以乌梅多糖为主要原料,以感官评分的模糊综合评判值为评价指标,在单因素试验的基础上,采用模糊数学结合正交试验设计研究了乌梅多糖保健果冻的最佳配方。结果表明,最佳配方为乌梅多糖浓度5%、异麦芽低聚糖添加量4%、氯化钾添加量0.07%、复合胶(魔芋粉∶卡拉胶为1∶1)添加量1.0%。在此条件下乌梅多糖果冻色泽均匀,口感细腻爽滑,风味独特,具有一定的营养价值和保健功能。

With Prunus mume polysaccharides as the main raw materials,fuzzy comprehensive evaluation value of sensory score as the evaluation index,on the basis of single factor test,the optimum formula of health-care Prunus mume polysaccharide jelly is studied by fuzzy mathematics combined with orthogonal test design.The results show that the optimum formula is the concentration of Prunus mume polysaccharides of 5%,the addition amount of isomaltooligosaccharides of 4%,the addition amount of potassium chloride of 0.07%and the addition amount of compound gum(konjac flour∶carrageenan is 1∶1)of 1.0%.Under such conditions,Prunus mume polysaccharide jelly has uniform color,delicate and smooth taste,unique flavor,and certain nutritional value and health-care function.