| 基于模糊综合评判法的低糖宣木瓜果酱制作工艺研究 |
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| 引用本文： | 伍亚华,许晖,石亚中,吴姗姗,钱时权.基于模糊综合评判法的低糖宣木瓜果酱制作工艺研究[J].食品工业科技,2012,33(12):269-271,276. |
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| 作者姓名： | 伍亚华 许晖 石亚中 吴姗姗 钱时权 |
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| 作者单位： | 蚌埠学院生物与食品工程系,安徽蚌埠,233030 |
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| 基金项目： | 蚌埠学院优秀人才资助项目(蚌埠学院字[2008]2号);安徽省高等学校省级食品科学与工程特色专业建设点资助(20101091);安徽省食品科学与工程教学团队项目资助(20101094) |
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| 摘 要： | 以宣木瓜为原料,益寿糖和阿斯巴甜(质量比为100:1)为甜味剂代替传统的蔗糖,低甲氧基果胶和CaCl2(质量比为4:1)为增稠剂,柠檬酸为酸味剂,研制低糖果酱,采用模糊综合评判法对所得果酱进行感官评定,并在此基础上对加工工艺进行优化。结果表明,甜味剂、增稠剂、酸味剂用量分别为20%、0.6%和0.2%,浓缩时间为30min时,所制得的果酱感官质量属于Ⅰ级,质量优。
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| 关 键 词： | 宣木瓜 低糖果酱 模糊综合评判 感官评定 工艺优化 |
Study on processing technology of low-sugar Chaenomeles speciosa S.Nakai jam based on fuzzy comprehensive evaluation |
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| WU Ya-hua,XU Hui,SHI Ya-zhong,WU Shan-shan,QIAN Shi-quan.Study on processing technology of low-sugar Chaenomeles speciosa S.Nakai jam based on fuzzy comprehensive evaluation[J].Science and Technology of Food Industry,2012,33(12):269-271,276. |
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| Authors: | WU Ya-hua XU Hui SHI Ya-zhong WU Shan-shan QIAN Shi-quan |
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| Affiliation: | (Department of Biotechnology and Food Engineer in Bengbu College,Bengbu 233030,China) |
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| Abstract: | The jam was processed by using Chaenomeles speciosa S.Nakai as the raw material,Isomalt and Aspartame(100:1) as sugar substitutes,low methoxyl pectin and CaCl2(4:1) as thickeners,citric acid as sour agent.The sensory evaluation results of the Chaenomeles speciosa S.Nakai jam were analyzed by fuzzy mathematics.And then the optimal technology was investigated.The results showed that when the sweetener,thickener and sour agent were 20%,0.6%,0.2%,and boiling time was 30min,the sensory evaluation result of the jam was belonged to gradeⅠ,excellent quality. |
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| Keywords: | Chaenomeles speciosa S Nakai low-sugar jam fuzzy comprehensive evaluation sensory evaluation process optimization |
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