模糊数学综合评价法优化石榴桑葚复合果糕生产工艺  

Optimizing the Production Process of Mulberry-Pomegranate Compound Fruitcake by Fuzzy Mathematics Comprehensive Evaluation

作　　者：姚昕[1] 涂勇[1] 李海生 户芝芳 张忠[1] YAO Xin;TU Yong;LI Haisheng;HU Zhifang;ZHANG Zhong(Xichang University,Xichang 615013,China;Lezhi Agriculture and Rural Affairs Bureau,Ziyang 641503,China)

机构地区：[1]西昌学院,四川西昌615013 [2]乐至县农业农村局,四川资阳641503

出　　处：《中国果菜》2023年第5期35-41,共7页China Fruit & Vegetable

基　　金：四川省农业厅现代农业热带作物产业创新石榴采后处理及加工(117281127)。

摘　　要：本文以桑葚和石榴为主要原料,通过模糊数学综合评价法与响应面优化法,对石榴桑葚复合果糕的配方进行了优化,并确定了热风干燥的条件。结果表明,以桑葚果浆和石榴果汁混合物300 g为基准,其他物料按其质量的百分比计,复合果糕最佳配方为石榴汁占比30%、白砂糖添加量35%和明胶添加量3.0%,在55℃热风干燥16 h,制得的复合果糕呈紫红色,酸甜适宜,兼具石榴和桑葚果香,风味浓郁,融合协调,软硬适中,富有弹性,表面光滑干爽,且理化及微生物指标均符合国家标准,为桑葚和石榴的深加工开辟了新的方向。In this study,mulberry and pomegranate were used as raw materials to make mulberry-pomegranate fruitcake.Formula was optimized by combining the fuzzy mathematics sensory evaluation and response surface optimization,and the conditions for hot air drying were determined as well.According to the results,the mixture of mulberry jam and pomegranate juice(300 g)was used as the base material,the optimum formula of compound fruit cake was pomegranate juice 30%,white granulated sugar 35%and gelatin 3.0%,which was put in hot air drying for 16 h at the temperature of 55℃.The compound fruitcake obtained in this condition showed the color of reddish purple with a moderate sour and sweet taste.It was also harmoniously mixed with the intense fragrance of mulberry and pomegranate,appropriate levels of hardness,softness,elasticity,and smooth and dry surface.The physic-chemical and microbial properties complied with national standards.It set a new direction for the further processing of mulberry and pomegranate.

关 键 词：桑葚 石榴 果糕 模糊数学评价 响应面法 

分 类 号：TS264.2[轻工技术与工程—发酵工程]