Optimization of Development of Composite Sweetened Roll of Apricot and Rose Sauce Based on Fuzzy Mathematics Evaluation and Response Surface Method
In this study,based on the traditional formula process of sweetened roll,the formula of the addition amount of auxiliary materials is optimized.With apricot and rose sauce as the main raw materials,acidizing agent,gel agent and preservative as the auxiliary materials,a kind of low-sugar composite sweetened roll is developed.Single factor test and Box-Behnken response surface optimization method are used to obtain the model between the sensory score of composite sweetened roll of apricot and rose sauce and the mass ratio of apricot to rose sauce,the addition amount of citric acid,the addition amount of compound gum and the addition amount of sodium benzoate.After verification,it is found that the model is reasonable and reliable.Through the significance test of model coefficient,the main effect relationships of factors with sensory score as the response value are citric acid addition amount＞compound gum addition amount＞mass ratio of apricot to rose sauce＞sodium benzoate addition amount.The optimal formula is as follows:the mass ratio of apricot to rose sauce is 2∶1,the addition amount of citric acid is 0.2％,the addition amount of compound gum is 3％,and the addition of sodium benzoate is 0.04％,under this formula,the sensory score is 90.33 points,which is relatively consistent with the predicted value of the model.The results show that the mathematics model can well predict the formula of composite sweetened roll of apricot and rose sauce.
composite sweetened roll of apricot and rose sauceformula process optimizationresponse surface testsensory scoremathematics model
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