模糊数学感官评价结合响应面法优化刺玫果苹果低糖复合果酱配方-《中国调味品》

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Title:: The Optimization of Low Sugar Compound Jam Formulation of Rosa davurica Pall. and Apple by Using Fuzzy Mathematics Evaluation and R esponse Surface Method

摘要:: 以新鲜苹果、刺玫果为原材料，制作一款低糖复合果酱。在单因素实验的基础上，以模糊感官评分作为响应值，采用Box-Behnken响应曲面试验设计考察了苹果浆与刺玫果浆质量比、白砂糖添加量、柠檬酸添加量、黄原胶添加量对低糖复合果酱产品感官评分的影响。结果表明，最佳配方为苹果浆与刺玫果浆质量比（g/g）为1.23、白砂糖添加量为29.74%、柠檬酸添加量为0.27%、黄原胶添加量为0.20%。在此条件下制备的复合果酱产品具备良好的感官品质，与一般市售苹果酱相比，其总糖含量可降低37.0%。

Abstract:: A low sugar compound jam was made using fresh apple and rose hip (Rosa davurica Pall.) as raw materials. Based on single-factor experimental design，taking fuzzy sensory score as response value, Box-Behnken experiment design was used to investigate the effects of the mass ratio of apple pulp to rose hip pulp, and the additions of white sugar, citric acid and xanthan gum on sensory scores of low sugar jam products. The results showed that the optimal formula was the mass ratio of apple pulp to rose hip pulp was 1.23, and the addition of sugar, citric acid and xanthan gum were 29.74%,0.27%and0.20%, respectively. Under these conditions, the sensory quality of compound jam products was excellent, and the content of total sugar could be reduced by 37.0% compared with the general commercial apple jam.