基于模糊数学评定与响应面法优化紫苏海棠果低糖果酱配方

为研制紫苏海棠果低糖果酱，以海棠果和紫苏叶为主要原料，以感官评分为评价指标，采用模糊数学综合评定法及响应面试验优化紫苏海棠果低糖果酱配方。结果表明：当海棠果添加量150 g，紫苏叶添加量5 g，木糖醇添加量30 g，果胶添加量4.5 g时，果酱的感官评分最高，为85.4分。按最优配方制得的紫苏海棠果低糖果酱酸甜适宜，口感细腻，香味浓郁，风味最佳，具有丰富的营养价值和广阔的市场前景。

Optimization of Formula of Low-Sugar Jam with Perilla and Begonia Fruit Based on Fuzzy Mathematics Evaluation and Response Surface Methodology

In order to develop a low-suger jam with begonia fruit and perilla leaves as the main ingredients, using sensory evaluation scores as the criteria, the optimal recipe for perilla begonia fruit low-sugar jam was determined using fuzzy mathematical comprehensive evaluation method and response surface experiments. The results showed that when the addition amount of begonia fruit was 150 g, the addition amount of perilla leaves was 5 g, the addition amount of xylitol was 30 g, and the addition amount of pectin was 4.5 g, the sensory score of the jam was the highest, which was85.4 points. According to the optimal formula, the perilla begonia fruit low-sugar jam had balanced sweet and sourtaste, delicate texture, strong aroma, the best flavor, rich nutritional value and broad market prospects.