模糊数学结合响应面法研制即食黄芪

目的 运用模糊数学结合响应面法研制即食黄芪。方法 以黄芪为原料,经过氢氧化钙溶液浸泡、纤维素酶和半纤维素酶组合酶解、调味、超高压灭菌,在单因素实验的基础上,以感官评分为指标,采用模糊数学结合响应面法优化即食黄芪配方,并对其理化指标进行检测。结果 即食黄芪最优配方为:黄芪10 g,蜂蜜、山西老陈醋、食盐添加量分别为16.5 g、12.0 m L和0.4 g,感官评分平均值为93.75分,能较好地与响应面模型相拟合;且水分含量为23.13%±0.28%,总糖含量为36.45%±0.13%,符合相关国家标准及规定。结论 该配方制得的即食黄芪酸甜适中、口感紧实、纤维少、外形饱满,为黄芪新产品的研究开发提供理论依据。

Development of instant Astragalus membranaceus by fuzzy mathematics coupled response surface methodology

Objective To develop an instant Astragalus membranaceus by using fuzzy mathematics coupled response surface methodology. Methods Astragalus membranaceus was used as the raw material, and it was soaked in calcium hydroxide solution, enzymolized by cellulase and hemicellulase, flavored and ultra high pressure sterilized. The sensory score was regarded as the index and the formula of instant Astragalus membranaceus was optimized by using fuzzy mathematics combined with response surface methodology on the basis of single factor experiment. Then its physical and chemical indexes were tested. Results The optimal formula of instant Astragalus membranaceus was as follows: 10 g of Astragalus membranaceus, 16.5 g of honey, 12.0 mL of Shanxi aged vinegar and 0.4 g of salt, respectively. The mean sensory score was 93.75, which could fit well with the response surface model. The moisture content was 23.13%±0.28% and the total sugar content was 36.45%±0.13%, all of which met the relevant national standards and regulations. Conclusion The instant Astragalus membranaceus prepared by this formula is moderately sweet and sour, with firm taste, less fiber and full appearance, which provides a theoretical basis for the research and development of new Astragalus membranaceus products.