模糊数学感官评价法优化低糖五叶草莓果脯加工工艺

为有效延长五叶草莓的供应时间,减少资源浪费,提高经济效益,本研究以新鲜优质红色五叶草莓为试材,产品模糊感官评分为依据,利用Box-Benhnken中心组合设计试验对低糖五叶草莓果脯加工工艺进行优化。结果表明,低糖五叶草莓果脯最佳加工工艺条件为:在0.3%D-异抗坏血酸钠、0.2%柠檬酸、1.5%氯化钠组成的混合护色液中护色20 min,1.5%CaCl2、1.0%δ-葡萄糖酸内酯组成的混合硬化液中硬化4 h,0.3%黄原胶、0.3%CMC-Na、0.3%海藻酸钠组成的混合填充液中填充30 min,以液料比3∶1(g/g)、超声温度51℃、超声渗糖时间1.9 h进行加工。在此条件下制得的五叶草莓低糖果脯色泽鲜红,酸甜适口,组织饱满,各项指标均符合国标要求。

Optimization of Processing Technology of Low Sugar Fragaria pentaphylla Lozinsk Preserved Fruits by Fuzzy Mathematical Sensory Evaluation Method

In order to effectively prolong the supply time of five-leaf strawberry,reduce the waste of resources and improve the economic benefits,the processing technology of low sugar five-leaf strawberry preserved fruit was optimized by Box-Benhnken central design experiment with fresh and high-quality red five-leaf strawberry as experimental material,and fuzzy sensory score as evaluation index.Results showed that the processing technology conditions of low sugar Fragaria pentaphylla Lozinsk preserved fruit were as followed:preserving colour for 20 min in a mixed color protecting agent:0.3%D-sodium isoascorbate,0.2%citric acid,1.5%sodium chloride,and then hardening for 4 h in a mixed hardening liquid:1.5%CaCl2 and 1.0%δ-gluconolactone,and then filling for 30 min in a mixed filling solution:0.3%xanthan gum,0.3%CMC-Na and 0.3%sodium alginate,and processing with material-liquid ratio 3∶1(g/g),ultrasonic temperature 51℃,ultrasonic infiltration sugar time 1.9 h.Under these conditions,the prepared low sugar five-leaf strawberry preserved fruit had bright red color,sweet and sour taste,and full structure,and all indicators met the requirements of national standards.