基于模糊数学感官模型的低糖柑橘果酱配方优化  

Optimization of Low-sugar Citrus Jam Formulation Based on Fuzzy Mathematical Sensory Model

作　　者：付彩霞 钟洪浩 李军鹏 王鲁峰[2,3] FU Cai-xia;ZHONG Hong-hao;LI Jun-peng;WANG Lu-feng(Hubei Tulaohan Ecological Agriculture Technology Co.,Ltd.,Yichang 443302,Hubei,China;College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,Hubei,China;Key Laboratory of Fruit and Vegetable Processing and Quality Control of Hubei Province,Wuhan 430070,Hubei,China)

机构地区：[1]湖北土老憨生态农业科技股份有限公司,湖北宜昌443302 [2]华中农业大学食品科学技术学院,湖北武汉430070 [3]果蔬加工与品质调控湖北省重点实验室,湖北武汉430070

出　　处：《食品研究与开发》2023年第9期157-163,196,共8页Food Research and Development

基　　金：宜昌市创新创业战略团队建设项目。

摘　　要：该文以温州蜜柑皮渣为原料制备良好水合能力与增稠效果的柑橘纤维(citrus fiber,CF),并将其作为果酱关键辅料,采用模糊数学感官评价模型优化低糖柑橘果酱的工艺和配方。结果表明,CF添加量2.1%、柠檬酸添加量0.21%、纽甜添加量0.002%时,产品呈亮黄色,均匀细腻,酸甜适口,能量值仅为市售果酱的60%,展现出良好的理化性质。Due to its low-sugar and low-calorie characteristics,low-sugar jam has gained more and more attention and recognition compared with traditional high-sugar jam.In this study,citrus fiber with good hydration ability and thickening effect was prepared from the peepl residue of Citrus reticulata'Unshiu',which was used as the key ingredient of jam.The technology and formula of low-sugar citrus jam were optimized by using fuzzy mathematical sensory evaluation model.The results showed that when the citrus fiber content was 2.1%,the citric acid content was 0.21%,and the neotame content was 0.002%,the product was bright yellow,uniform,delicate,and palatable,with sweet and sour taste,and the energy value was only 60%of the commercially available jam,showing good physical and chemical properties.

关 键 词：柑橘纤维 低糖 果酱 模糊数学感官模型 配方优化 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]