Optimization of Preparation Process of Rhizoma Polygonati and Hawthorn Fruit Cake by Fuzzy Mathematics Comprehensive Evaluation Method and Quality Analysis
In this paper,with hawthorn and Polygonatum kingianum var. grandifolium as the raw materials,ultrasonic-assisted enzymatic method is used to extract polysaccharides from rhizoma polygonati. On the basis of single factor test,fuzzy mathematics is used to optimize the formula and the molding process of rhizoma polygonati and hawthorn composite fruit cake by combining with response surface design and orthogonal test respectively. The test results show that the optimal formula of rhizoma polygonati and hawthorn composite fruit cake is the addition amount of rhizoma polygonati polysaccharides of 30.62％,the addition amount of erythritol of 30.81％,the addition amount of composite gum (agar:carrageenan is 2∶1) of 2.63％,and the addition amount of citric acid of 0.10％;the optimal molding process is the baking temperature of 55 ℃,the baking time of 6 h and the baking thickness of 6 mm. The fruit cake is compared with two commercially available products. The results show that the texture properties of the composite fruit cake change,especially the viscosity,which decreases by 91.91％ compared with original hawthorn cake,the total sugar content of the composite fruit cake is significantly lower than that of commercially available products,and its water content,total flavonoid content,total phenol content and antioxidant activity are all higher than those of commercially available products,which is more beneficial to human health. The research results show that the composite product of rhizoma polygonati and hawthorn is feasible and has practical significance,which can provide references for the development of rhizoma polygonati and hawthorn in the field of functional food.
万方数据
维普
