关键词: 金橘, 果脯, 配方, 模糊数学, 工艺参数

Abstract: [Objective] The aim of the study was to study the optimum production formula of dried kumquat fruit.A fuzzy mathematical comprehensive evaluation method was applied to discriminate the quality of dried fruit. [Method] Effects of sugar,firming agent,filler,salt and citric acid dosage on the quality of dried kumquat fruit were studied by single factor and orthogonal experiments. [Results] The results showed that the best boiling time 3 min in 95℃,CMC filler and optimum proportion of hardener 2:1.The best formula was determined by sensory evaluation and fuzzy comprehensive assessment.The formula of dried kumquat fruit:sugar 30%,salt 2%, citric acid 0.2% and CMC 0.1%. [Conclusion] The results showed that fuzzy comprehensive evaluation method is good for sensory evaluation of dried kumquat fruit.The fuzzy mathematical methodology is scientific and objective,and excludes the negative effects of subjective factors. This study provides a theoretical basis for production of dried kumquat fruit.

Key words: kumquat, dried fruit, formula, fuzzy mathematical, process parameters