模糊数学感官评价结合响应面法优化刺玫果苹果低糖复合果酱配方  

Optimization of Low-sugar Compound Jam Formula of Rosa davurica Pall.and Apple by Fuzzy Mathematical Sensory Evaluation and Response Surface Method

作　　者：李子晗 杨名春 李庆鹏[2] 许灵媛 张智勇[3] 李华[1] 倪娜[1] LI Zi-han;YANG Ming-chun;LI Qing-peng;XU Ling-yuan;ZHANG Zhi-yong;LI Lua;NI Na(College of Life Sciences and Food Engineering,Inner Mongolia University for Nationalities,Tongliao 028000,China;Institute of Agro-products Processing,Chinese Academy of Agricultural Sciences,Beijing 100193,China;Tongliao Academy of Agricultural Sciences,Tongliao 028015,China)

机构地区：[1]内蒙古民族大学生命科学与食品学院,内蒙古通辽028000 [2]中国农业科学研究院农产品加工研究所,北京100193 [3]通辽市农业科学研究院,内蒙古通辽028015

出　　处：《中国调味品》2021年第6期107-113,共7页China Condiment

基　　金：国家自然科学基金(31660467);国家级大学生创新创业训练计划项目(201810136001);河南省科学院重大科研项目聚焦项目(210104005);内蒙古民族大学特色交叉学科群建设项目(MDXK006)。

摘　　要：以新鲜苹果、刺玫果为原材料,制作一款低糖复合果酱。在单因素试验的基础上,以模糊数学感官评分作为响应值,采用Box-Behnken响应曲面试验设计考察了苹果浆与刺玫果浆质量比、白砂糖添加量、柠檬酸添加量、黄原胶添加量对低糖复合果酱产品感官评分的影响。结果表明,最佳配方为苹果浆与刺玫果浆质量比为1.23(g/g)、白砂糖添加量为29.74%、柠檬酸添加量为0.27%、黄原胶添加量为0.20%。在此条件下制备的复合果酱产品具备良好的感官品质,与一般市售苹果酱相比,其总糖含量可降低37.0%。A low-sugar compound jam is made using fresh apple and Rosa davurica Pall.as the raw materials.On the basis of single factor experiment,fuzzy mathematical sensory evaluation is used as the response value,and Box-Behnken response surface design is used to investigate the effects of the mass ratio of apple pulp to Rosa davurica Pall.pulp,the additive amount of sugar,citric acid and xanthan gum on the sensory score of low-sugar compound jam product.The results show that the optimal formula is the mass ratio of apple pulp to Rosa davurica Pall.pulp is 1.23(g/g),and the additive amount of sugar,citric acid and xanthan gum is 29.74%,0.27%and 0.20%respectively.Under such conditions,the sensory quality of compound jam product is good,and the content of total sugar could be reduced by 37.0%compared with the general commercial apple jam.

关 键 词：刺玫果 低糖果酱 模糊数学 感官评价 响应面法 

分 类 号：TS264.22[轻工技术与工程—发酵工程]