摘要:
以猕猴桃为原料,利用模糊数学感官评价法优化其果糕的制作配方。在单因素实验基础上,选取白砂糖、异麦芽酮糖醇、魔芋胶、卡拉胶和柠檬酸添加量为影响因素,以色泽、组织状态、口感和风味为评价指标,应用正交试验进行分析,并对优化后果糕的质构特性进行测定。结果表明,最佳制作配方为:白砂糖添加量40%,异麦芽酮糖醇添加量10%,魔芋胶添加量1.25%,卡拉胶添加量0.75%,柠檬酸添加量0.5%(以果肉匀浆重量100%为标准)。在此配方条件下制作的果糕模糊数学感官评分最高(91.15±0.82)分,产品呈均匀的黄绿色,猕猴桃香味浓郁,酸甜适宜,软硬适中,富有嚼劲。利用质构仪确定了优化后果糕的质构特性:硬度587.42±19.32 g,黏性(-76.81±8.12)g/s,弹性0.88±0.02,凝聚性0.66±0.00,胶黏性391.24±13.40,咀嚼性343.22±11.53,回复性0.22±0.00,测定结果均在消费者喜爱的质构特性区间内。本研究可为猕猴桃的精深加工及其系列"减糖"工艺产品的开发提供参考。
Abstract:
Using kiwifruit pulp as material,the processing formula of kiwifruit cake was optimized by fuzzy mathematics sensory evaluation method. To achieve that,the amounts of sugar,isomalt,konjac gum,carrageenan and citric acid were selected as the influencing factors,and color,texture,taste and flavor were as sensory evaluation values to complete the orthogonal experiment on the basis of the range of auxiliary materials determined in the preliminary test. The texture properties of the optimized cake were also measured in the end. Results showed that the optimized conditions were 40% sugar,10% isomalt,1.25% konjac gum,0.75% carrageenan and 0.5% citric acid(calculated by 100% of pulp). Under this condition,the fuzzy mathematics sensory score of kiwifruit cake was the highest(91.15±0.82) points. The product present uniform yellow green,tasted sour-sweet,smell pleasant,touched modest hardness,and had good chew quality. The texture properties of kiwifruit cake after optimization were determined by texture analyzer:Hardness 587.42±19.32 g,viscosity(-76.81±8.12) g/s,the degree of elasticity 0.88±0.02,cohesion 0.66±0.00,stickiness 391.24±13.40,chewiness 343.22±11.53,recovery ability 0.22±0.00. The results were all in the range of texture properties favored by consumers. This study can provide references for the deep processing of kiwifruit and the development of series of "reducing sugar" products.
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