摘要
【目的】以金橘为主要原料,通过模糊数学的方法评价研制风味独特、透明饱满、色泽均匀的金橘果脯,并确定其工艺参数和配方组合。【方法】采用单因素试验和正交试验方法,分析不同添加量的蔗糖、硬化剂、填充剂、食盐和柠檬酸对金橘果脯品质的影响。【结果】金橘果脯的最佳烫漂条件为95℃下烫漂3min、复合硬化剂(NaCl∶CaCl2)的比例为2∶1、CMC作为填充剂;通过模糊数学综合评价方法对金橘果脯进行感官评价,筛选出金橘果脯的最佳配方,即蔗糖30%、食盐2%、柠檬酸0.2%、CMC 0.1%。【结论】模糊数学综合评价法对金橘果脯进行感官评价,排除了主观因素的影响,具有客观性、科学性的特点,按该方法生产的果脯品质优良。研究结果可为金橘果脯的生产和加工提供一定的理论依据。
[Objective] The aim of the study was to study the optimum production formula of dried kumquat fruit. A fuzzy mathematical comprehensive evaluation method was applied to discriminate the quality of dried fruit. [Method] Effects of sugar, firming agent, filler, salt and citric acid dosage on the quality of dried kumquat fruit were studied by single factor and orthogonal experiments. [Results] The results showed that the best boiling time 3 min in 95 ℃, CMC filler and optimum proportion of hardener 2 ： 1. The best formula was determined by sensory evaluation and fuzzy comprehensive assessment. The formula of dried kumquat fruit, sugar 30 %, salt 2 %, citric acid 0.2 % and CMC 0.1%. [Conclusion] The results showed that fuzzy comprehensive evaluation method is good for sensory evaluation of dried kumquat fruit. The fuzzy mathematical methodology is scientific and objective, and excludes the negative effects of subjective factors. This study provides a theoretical basis for production of dried kumquat fruit.
出处
《四川农业大学学报》
CSCD
北大核心
2014年第1期63-67,共5页
Journal of Sichuan Agricultural University
基金
云南省教育厅科学研究基金项目(A3007132)
关键词
金橘
果脯
配方
模糊数学
工艺参数
kumquat
dried fruit
formula
fuzzy mathematical
process parameters
