基于模糊综合评判法优选冻梨工艺参数及糖酸含量研究

Optimal Processes for Frozen Pears(Pyrus ussuriensis Maxim.)Based on the Fuzzy Comprehensive Evaluation Method and Sugar and Acid Contents

摘要: 通过模糊综合评判法的多指标正交试验优选冻南果梨、尖把梨和花盖梨的最佳工艺参数，利用高效液相色谱仪测定果实的糖酸含量。结果表明，冻南果梨、尖把梨和花盖梨的最佳工艺参数分别为：后熟硬度30 NP<0.05）升高，冻尖把梨山梨糖醇和葡萄糖含量显著（P<0.05）升高，而果糖、苹果酸和莽草酸含量显著（P<0.05）下降，冻花盖梨山梨糖醇、苹果酸、莽草酸和柠檬酸含量显著（P<0.05）下降。优选出的冻梨工艺参数稳定可行，且冻梨糖酸含量的变化形成了不同于鲜果的独特风味。

Abstract: In this study,the the optimum process parameters by means of a multi-factors orthogonal test combined with the fuzzy comprehensive evaluation method were investigated. Sugar and acid contents were analyzed by high performance liquid chromatography(HPLC). The results showed that the optimal process parameters of frozen Nanguoli,Jianbali and Huagaili were ripen-softening firmness 30 N