THE RECIPE OPTIMIZATION AND QUALITY DETERMINATION OF ROBINIA PSENDOACACIA FLOWER PRESERVES BY RESPONSE SURFACE METHODOLOGY AND FUZZY MATHEMATICS SENSORY EVALUATION
Low-sugar preserves was developed with fresh Robinia psendoacacia L.flowers as raw material,supplemented with food additives such as egg white,maltitol,honey and Viscum coloratum fruit polysaccharides.Through a single factor experiment,the addition levels of those supplemented materials were screened.The formulation was optimized by response surface method combined with fuzzy mathematics sensory evaluation,and its heavy metal and microbial indexes and antioxidant activity were tested.The results showed that the contents of egg white,maltitol,honey,and V.coloratum fruit polysaccharides were 15％,30％,10％and 0.35％respectively,and 0.18％honey,0.01％calcium chloride,0.05％D-isoascorbic acid sodium resulted in a high-quality R.psendoacacia flowers preserved product.It was slightly yellow and uniform in color,well-organized,even in thickness,fine in taste and good in chewiness.The levels of heavy metals detected were all lower than the national safety standards(＜0.05 mg/kg),and no pathogenic bacteria(e.g.,Salmonella spp.or Staphylococcus aureus)were detected.Escherichia coli and fungal counts were well below national safety standards.Moreover,the preserves had a strong total antioxidant capacity(FRAP)and a good scavenging effect on DPPH.The results showed that the low-sugar preserves had good sensory index,good nutritional value and anti-oxidation function.
万方数据
维普
