基于模糊数学法优化海棠果果糕加工工艺

Optimization of Processing Technology of Malus rockii Rehd Fruitcakes Based on Fuzzy Mathematics Sensory Evaluation

海棠果风味独特、营养丰富,但精深加工产品较少。以丽江海棠果为主要原料,利用单因素试验、正交试验和模糊数学法优化海棠果果糕的最佳工艺配方,并对其产品质量进行评价。结果表明,最佳配方为海棠果粉末与水料液比1∶30,明胶添加量3.50%,白砂糖添加量20%,苹果酸添加量0.75%;TPA指标测定值分别为硬度(1774.440±28.932)g,弹性(0.874±0.132)mm,咀嚼性(1305.632±14.441)mJ,内聚性(0.818±0.135)%,回复性(0.327±0.092)。在此工艺条件下制作的海棠果果糕酸甜可口、色泽鲜亮、软硬适中,且保留了浓郁的海棠果风味,感官评分为88.55分,是一款风味品质较佳的新产品,可为提升海棠果附加值提供参考。

Begonia fruit has a unique flavor and rich nutrition,but there are few highly processed products.In this study,Lijiang begonia fruit was used as the main raw material,and the best process formula of begonia fruit cake was optimized by single factor test,orthogonal test and fuzzy number method,and the product quality was evaluated.The results showed that the optimal formula were as follows:begonia fruit powder to water liquid ratio of 1∶30,gelatin addition 3.50%,white sugar added 20%,malic acid addition 0.75%.The measured values of TPA indexes were as follows:hardness(1774.440±28.932)g,elasticity(0.874±0.132)mm,chewiness(1305.632±14.441)mJ,cohesiveness(0.818±0.135)%,restorative(0.327±0.092).The begonia fruit cake made under this process condition was sweet and sour,bright in color,moderate in soft and hard,and retains the rich flavor of begonia fruit,with a sensory score of 88.55 points,which was a new product with better flavor quality,which could provide a reference for improving the added value of begonia fruit.