模糊数学评价法优化奇亚籽菊粉高纤低糖果冻配方研究  

Study on High-fiber and Low-sugar Jelly of Chia Seed and Inulin Based on Fuzzy Mathematical Evaluation Method

作　　者：段秋虹[1] 郭楠楠[1] 马荣琨[1] 周甜甜 DUAN Qiu-hong;GUO Nan-nan;MA Rong-kun;ZHOU Tian-tian(Zhengzhou University of Science and Technology,Zhengzhou 450064,Henan,China)

机构地区：[1]郑州科技学院,河南郑州450064

出　　处：《食品研究与开发》2021年第19期155-162,共8页Food Research and Development

摘　　要：以奇亚籽、菊粉和木糖醇为主要原料,研制出含有高膳食纤维、低糖特色的果冻产品。通过单因素试验和凝胶特性评价指标确定了复合胶配方;基于模糊数学法的正交试验来确定果冻的最佳配方。结果表明:以100 g果冻质量为基准,当魔芋胶:海藻酸钠:菊粉为5∶5∶1时,凝胶质量最好。当奇亚籽溶液添加量为1.25%,木糖醇添加量为8.00%,复合胶添加量为1.25%,柠檬酸添加量为0.03%时,果冻呈现出最优的品质,透明度好、酸甜可口,奇亚籽颗粒饱满晶莹,有Q弹的颗粒口感,同时具有较高的膳食纤维含量和较低的糖含量,具备预防肥胖、润肠通便,同时不升高血糖的保健功能。Chia seed,inulin and xylitol were chosen as raw materials,to develop a new type of jelly with higher dietary fiber and lower sugar.First,the best ratio of compound gel was determined by single factor tests and gel properties evaluation indicators;then best jelly formula of the jelly was determined by orthogonal tests based on fuzzy mathematical evaluation method.The experimental results indicated that:when the proportion of the amorphophallus,sodium alginate and inulin were at 5∶5∶1,the quality of the gel was best.The quality of the jelly was in the best state when 1.25%of chia seed,8.00%of xylitol,1.25%of compound glue,0.03%of citric acid were added.The product under this condition presented the best quality,transparent,friendly sweet and sour,and with crystal chia seed appearance,fine particle and super elastic texture.The product had higher fiber content and lower sugar content,which was with health care function of preventing obesity,moisten the intestine and relieve constipation,and not raise blood sugar level.

关 键 词：奇亚籽 菊粉 高纤 低糖 果冻 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]