金果梨凝胶软糖制作工艺研究及模糊数学综合评价

为了提高金果梨的原料利用率,本研究以金果梨、明胶、果胶和卡拉胶为材料,研制了金果梨凝胶软糖。采用质构分析和模糊数学综合评判法,研究了食用胶的种类、添加量以及浓缩梨汁的可溶性固形物含量对金果梨凝胶软糖的质构特性和感官品质的影响。结果表明,随着明胶添加量和金果梨浓缩汁可溶性固形物含量的不断增大,金果梨凝胶软糖成品的硬度明显增大,弹性略有减小,黏聚性和咀嚼性也不断增大。当明胶添加量为6%且可溶性固形物含量为60%时,制成的金果梨凝胶软糖的硬度适中、弹性较好、黏聚性和咀嚼性良好,且感官评定为优级。

Study on the Processing Technology of"Jinguo"Pear Gel Soft Candy and Comprehensive Evaluation of Fuzzy Mathematics

In order to improve the utilization rate of"Jinguo"pear,"Jinguo"pear gel fudge was developed.The effects of the type of edible gum,the amount of gelatin and the content of soluble solid in concentrated pear juice on the texture characteristics and sensory quality of"Jinguo"pear gel fudge were studied by texture analysis and fuzzy mathematics comprehensive evaluation method.The results showed that with the increasing of gelatin content and soluble solid content of"Jinguo"pear concentrate,the hardness of"Jinguo"pear gel fudge increased obviously,the elasticity decreased slightly,and the cohesion and masticability increased continuously.When the gelatin content was 6%and the soluble solid content was 60%,the prepared"Jinguo"pear gel fudge had moderate hardness,good elasticity,good cohesiveness and masticability,and the sensory rating was excellent.