基于模糊數(shù)學(xué)評(píng)價(jià)結(jié)合響應(yīng)面法優(yōu)化沙棘原漿加工工藝及品質(zhì)分析

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中圖分類號(hào)：TS255.36 文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1000-9973（2025）07-0119-09

DOI：10.3969/j.issn.1000-9973.2025.07.018

Optimization of Processing Technology of Seabuckthorn Puree Based on Fuzzy Mathematics Evaluation Combined with Response Surface Method and Quality Analysis

LI Yan-bo，LI Wei，ZHAO Yu ， ZHANG Meng-ying，BI Kai-yue，WU Yu-han，WANG Wei* （Collge of Food Science and Pharmacy， Xinjiang Agricultural University， Urumqi 83oo52，China） Abstract： In order to improve the processing technology of seabuckthorn puree and maximize the retention of its nutritional quality，in this study，a fuzzy mathematics comprehensive evaluation model of seabuckthorn puree is established by assigning weights to the set of sensory evaluation factors. Using Xinjiang large fruit seabuckthorn as the raw material， single factor test combined with response surface method is designed to optimize the thawing， juicing and homogenization processes，and the quality differences between seabuckthorn puree produced by the optimal process and three commercially available products are investigated based on the static quantitative descriptive analysis （QDA），nutritional quality and stability coeficient indexes. The results show that the fuzzy mathematics evaluation model could comprehensively and accurately evaluate the sensory quality of seabuckthorn puree. The optimal processing technology parameters are thawing temperature of 14°C ， juicing temperature of 5°C ， juicing time of 32s ，and homogenization pressure of 37MPa . The color of seabuckthorn puree produced under these process conditions is uniform，the acidity is suitable，and the fuzy mathematics sensory score is 90.4 points. Compared with commercially available products，the nutrient retention rate of seabuckthorn puree prepared by the optimal process is higher， the flavor profile is better，and the stability coefficients increase by 17.6%～29.2% . This study can provide a theoretical basis and technical references for the processing and production of seabuckthorn puree.

Key words：seabuckthorn puree； processing technology；response surface method; fuzzy mathematics；static quantitative descriptive analysis

隨著生活節(jié)奏的加快和生活品質(zhì)的提高，人們對(duì)具有高營養(yǎng)價(jià)值的果汁飲品的需求越發(fā)迫切[]。（剩余11367字）