模糊数学感官评价法优化香菇酥糖的制作工艺

摘要

In order to optimize the processing conditions for making higher quality Lentinus edodes crisp candy,the processing factors of the diced mushroom pretreatment method and sugar recipe were investigated by single factor and orthogonal tests.The quality of crisp candy was evaluated by the fuzzy mathematics comprehensive evaluation according to the weights analysis of sensory evaluation about appearance,color,taste and organizational structure.The results showed that the diced mushroom optimal pretreatment method was soaked 3h in 25% maltodextrin solution after blanching,the best sugar recipe was based on the total amount of maltose,3% corn starch,20% maltodextrin,0.12% citric acid and 30% water addition.Under this condition,Lentinus edodes crisp candy has a good quality and high content diced mushroom,therefore is a healthier candy.%为优化香菇酥糖制作工艺,获得品质良好的香菇酥糖,采用单因素和正交试验对香菇粒预处理方式和糖液配方进行了研究.用模糊数学评价法评价香菇酥糖品质,对其外观、色泽、滋味与口感、组织结构感官评价权重进行了分析.结果表明:香菇粒最佳预处理方式是菇粒漂烫后在25%麦芽糊精溶液中浸泡3h,糖液的最佳配方是以麦芽糖总量计,玉米淀粉3%,麦芽糊精20%,柠檬酸0.12%,加水量30%.此条件下制作出来的香菇酥糖感官品质好,菇粒含量高,是一种健康的糖果.