玫瑰山楂软糖工艺响应面优化及模糊数学评价  

Optimization and fuzzy mathematical comprehensive evaluation of rose hawthorn fudge by response surface methodology

作　　者：张晴雯 陈艳 罗莎杰 ZHANG Qing-wen;CHEN Yan;LUO Sha-jie(School of Public Health,Chengdu University of TCM,Chengdu 611137;Translation of Chengdu University of Traditional Chinese Medicine Medical College,Chengdu 611137)

机构地区：[1]成都中医药大学公共卫生学院,成都611137 [2]成都中医药大学医学技术学院,成都611137

出　　处：《中国食品添加剂》2019年第9期132-139,共8页China Food Additives

基　　金：成都中医药大学大学生科研实践创新课题（ky-2018048）

摘　　要：在确定复配凝胶剂比例(琼脂∶卡拉胶=2∶3)、复配原料粉比例(玫瑰粉∶山楂粉=3∶2)的基础上,研究玫瑰山楂软糖的最佳工艺条件。采用响应面法优化玫瑰山楂软糖的最佳工艺参数为:复配凝胶剂(琼脂∶卡拉胶=2∶3)用量1.53g,复配原料粉(玫瑰粉∶山楂粉=3∶2)用量0.46g,白砂糖用量21.48g,柠檬酸用量0.36g。该条件下制作的软糖酸甜适中,具有均匀的红色色泽和独特的玫瑰山楂复合风味,且经过验证试验得出感官得分平均分90.1,与预测值90.16相接近。分析成品软糖质构可知该产品在市场化之前还需优化软糖的硬度、黏性、咀嚼性、胶着性等特性,适合以类似果丹皮的卷曲、重叠方式加工包装。采用模糊数学综合评判法评价成品软糖青年人市场认可度,结果表明,若产品投放市场,青年人的评价为良好。The optimized process of rose hawthorn fudge was studied based on the fixed ratio of compound gel(agar∶carrageenan=2∶3)and the ratio of rose flower powder to hawthorn powder(3:2).The optimized formulation by response surface methodology is:compound gel(agar∶carrageenan=2∶3)1.53g,compound raw powder(Rose powder∶hawthorn powder=3∶2)0.46g,white granulated sugar 21.48g,and citric acid 0.36g.Under these condition,the fudge was sweet and sour,with fresh red color and unique flavor.The sensory score was 90.1which was close to the predicted value of 90.16.After analyzing the texture of the fudge,the hardness,stickiness,chewiness,glue and other characteristics need to be optimized before put on the market.The usual rolling packaging for other hawthorn products can be applied for the fudge.Fuzzy mathematical comprehensive evaluation showed that middle-age consumers like the product best.

关 键 词：玫瑰 山楂 软糖 响应面优化 模糊数学综合评判法 

分 类 号：S573.7[农业科学—作物学] S661.5