模糊评价结合响应面实验优化黑蒜软糖配方

Application of fuzzy evaluation combined with response surface test in the formulation optimization of black garlic gelatinous candy

摘要: 本研究以黑蒜为主要原料,在单因素实验的基础上,对黑蒜软糖配方进行4因素3水平的响应面实验设计,并结合模糊数学综合评判对软糖进行感官评价,以确定软糖的最佳配方。实验结果表明:模糊数学综合评判可以客观而准确地对黑蒜软糖感官质量进行综合评判。经优化后的黑蒜软糖的最佳配方为:糖溶液添加量、黑蒜匀浆添加量、卡拉胶添加量、柠檬酸添加量的配比为55.37∶18.36∶1.92∶0.57(质量比)在此条件下制得的软糖色泽光亮、口感独特、具有黑蒜特有的风味。

Abstract: The purpose of this paper was to prepare a new kind of soft candy with black garlic as the raw material.The four factors and three levels of response surface experiment was designed on the basis of single factor experiment,which combined with fuzzy comprehensive evaluation to determine the best formula.The experimental results showed that: fuzzy comprehensive evaluation can objectively and accurately judge the sensory quality of black garlic soft candy.The optimized process parameters for soft candy was as follows: the content ratio of sugar solution,black garlic pulp,carrageenan,citric acid was 55.37 ∶ 18.36 ∶ 1.92 ∶ 0.57.The soft candy was of bright color,unique taste attractive and black garlic flavor.