复合苹果片感官品质模糊综合评价及其营养与功能成分分析

通过模糊综合评价方法评价复合苹果片的感官品质,并对其营养及功能成分进行测定分析,验证其评价结果的准确性。在9个复合苹果片的样品中,以样品2的品质最好,其制备工艺配方为:在苹果粉中添加25%体积分数的乙醇、5%质量分数的β-环糊精、2.5%质量分数的砂糖、0.5%质量分数的柠檬酸,制得的复合苹果片富含糖、酸等营养成分及膳食纤维、果胶等功能成分。模糊综合评价的结果准确反映了复合苹果片各样品的感官品质状况,是一种较科学、合理、客观的感官品质评价方法。

Sensory Quality Fuzzy Comprehensive Evaluation and Nutritional and Functional Components Analysis of Composite Apple Slices

A fuzzy comprehensive evaluation method was used to evaluate the sensory quality of composite apple slices, and determined and analyzed the nutritional and functional components to verify the accuracy of evaluation results. The results showed that, the quality of sample 2 was the best in the nine samples of composite apple slices. The preparation process formula was as follow： adding ethanol volume fraction 25%, β- Cyclodextrin mass fraction 5%, and sugar mass fraction 2.5%, citric acid mass fraction 0.5% in the apple powder. Composite apple slices were rich in sugar, acid and other nutritional components and dietary fiber, pectin and other functional component. The fuzzy comprehensive evaluation method was scientific, reasonable and objective and the results reflected the sensory quality of composite apple slices.