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投稿时间：2021-03-10
投稿时间：2021-03-10
中文摘要: 为优化茯苓海棠果果糕配方，采用均匀设计和模糊数学联用的方法，以果糕的组织形态、色泽、酸甜度、风味、口感为感官评价指标（用二次对比决定法进行赋权），运用模糊数学的基本原理建立评价体系对配方进行优化。结果表明：茯苓粉添加量2.5%，赤藓糖醇添加量15%，琼脂、卡拉胶、黄原胶质量比1∶2∶2，复合凝胶剂添加量1.5%，柠檬酸、苹果酸质量比1.80∶1，复合酸添加量0.71%，熬煮终点可溶性固形物含量54%，烘烤温度55℃，烘烤时间19 h条件下，可获得品质佳的果糕产品。
Abstract:The formula for a Poria cocos and Malus rockii Rehd.cake was optimized using the uniform design and fuzzy mathematics method.The shape，color，sweet and sour tastes，and flavor were used as evaluation indexes（the weight was assigned using the quadratic contrast decision method）using the basic principle of the fuzzy mathematics evaluation system to optimize the formula.The results showed that the optimized conditions were achieved using 2.5% tuckahoe powder and 15% erythritol，the mass ratio of agar，carrageenan，and xanthan gum was 1∶2∶2 with a 1.5% compound gel，the mass ratio of the citric acid and malic acid was 1.80∶1 with a 0.71% compound acid.The end boiling point was 54% of the soluble solid at a baking temperature of 55℃and a baking time of 19 h.The quality of the fruit cake was the best.
文章编号：202203018 中图分类号： 文献标志码：
基金项目:院士专家工作站（KX142020042）
| Author Name | Affiliation |
| ZHOU Hui，HU Yong-jin，TAO Liang，GAO Bin，FU Xiao-ping，TIAN Yang | College of Food Science and Technology，Yunnan Agricultural University，Kunming 650201，Yunnan，China |
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