Optimization of Processing Technology of Malus rockii Rehd Fruitcakes Based on Fuzzy Mathematics Sensory Evaluation
Begonia fruit has a unique flavor and rich nutrition,but there are few highly processed products.In this study,Lijiang begonia fruit was used as the main raw material,and the best process formula of begonia fruit cake was optimized by single factor test,orthogonal test and fuzzy number method,and the product quality was evaluated.The results showed that the optimal formula were as follows:begonia fruit powder to water liquid ratio of 1∶30,gelatin addition 3.50％,white sugar added 20％,malic acid addition 0.75％.The measured values of TPA indexes were as follows:hardness(1 774.440±28.932)g,elasticity(0.874±0.132)mm,chewiness(1 305.632±14.441)mJ,cohesiveness(0.818±0.135)％,restorative(0.327±0.092).The begonia fruit cake made under this process condition was sweet and sour,bright in color,moderate in soft and hard,and retains the rich flavor of begonia fruit,with a sensory score of 88.55 points,which was a new product with better flavor quality,which could provide a reference for improving the added value of begonia fruit.
万方数据
