模糊数学感官评价法优化蓝靛果果汁脱涩工艺  

Optimizing the process of astringency removal from Lonicera edulis Linn.juice using fuzzy mathematical sensory evaluation method

作　　者：韩春然[1] 薛清卓 遇世友 王鑫[1] 黎晨晨[1] HAN Chunran;XUE Qingzhuo;YU Shiyou;WANG Xin;LI Chenchen(College of Food Engineering,Harbin University of Commerce,Harbin 150076)

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150076

出　　处：《中国食品添加剂》2024年第1期119-126,共8页China Food Additives

基　　金：黑龙江省普通本科高等学校青年创新人才培养计划项目(UNPYSCT-2018136)。

摘　　要：以蓝靛果为原料,以单宁含量和感官评分为评价指标,通过单因素试验研究明胶添加量、脱涩温度、脱涩时间对蓝靛果果汁脱涩效果的影响,采用模糊数学感官评价法结合正交试验优化蓝靛果果汁脱涩工艺,并对比脱涩前后蓝靛果果汁中活性成分含量的变化。结果表明,优化后明胶脱涩的最佳工艺条件为:明胶添加量1.5%、脱涩温度43℃、脱涩时间55 min。在此优化条件下,单宁含量为724.46 mg/L,感官评分为92.75分,蓝靛果果汁中花色苷、黄酮、维生素C、可溶性固形物的保留率分别为87.78%、95.90%、90.80%、96.73%。说明明胶可用于蓝靛果果汁脱涩,经优化脱涩工艺生产的蓝靛果果汁质地均匀、涩感适度、有明显的果味及果香,且活性成分保留率高,本研究为蓝靛果果汁的工业化发展提供数据参考。Using Lonicera edulis Linn.juice as raw material,using tannin content and sensory score as the evaluation indicators,the effects of gelatin content,de-astringent temperature and de-astringent time on the de-astringency effect of Lonicera edulis Linn.juice were studied by single factor experiment,and the astringency removal process of Lonicera edulis Linn.fruit juice was optimized by fuzzy mathematical sensory evaluation combined with orthogonal experiment.The changes of the active ingredient content in Lonicera edulis Linn.juice before and after de-astringency were compared.The results showed that the optimal astringency removal process conditions were as follows:gelatin 1.5%,de-astringency temperature 43℃,and de-astringency time 55 min.Under the optimized conditions,tannin content was 724.46 mg/L,and the sensory score was 92.75.The retention rates of anthocyanins,flavonoids,vitamin C and soluble solids in Lonicera edulis Linn.juice were 87.78%,95.90%,90.80%and 96.73%,respectively.The study showed that gelatin could be used for de-astringency of juice,and the Lonicera edulis Linn.juice produced with optimized de-astringency process had uniform texture,moderate astringency and strong fruity taste and fruity aroma,and high retention rate of active ingredients.The study provides a reference for the industrial development of Lonicera edulis Linn.juice.

关 键 词：蓝靛果果汁 涩感 单宁含量 感官评分 模糊数学 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程] TS275[轻工技术与工程—食品科学与工程]