余欣芸¹，丁 玉¹，向 燕¹，刘文瑜²，赵保堂^1*，方 斐¹，赵 辙¹

（1.甘肃农业大学食品科学与工程学院,兰州 730070; 

2.甘肃省农业科学院畜草与绿色农业研究所,兰州 730070）

摘要：本文以荞麦为主要原料，藜麦替代传统食用碱，研制藜麦-荞麦凉粉。经响应面实验结合模糊数学法，以色泽、气味、形态、质地为感官指标，对凉粉制作工艺进行优化，并对不同处理的凉粉进行质构特性的测定。结果表明，75 ℃加热时间1 h，原料（荞麦：藜麦）为5∶1 g/g，液料比为3∶1 mL/g，复合胶（黄原胶∶卡拉胶∶瓜尔豆胶质量比为4∶5∶4）添加量为0.45%，在此条件下制备的凉粉的凝胶均匀，效果最佳，感官评分为87分。通过本实验研究以期为杂粮食品的研发提供一定的参考。

关键词：藜麦；荞麦；凉粉；模糊数学法

中图分类号：TS213   文献标识码：A   文章编号：1674-506X (2024) 01-0014-0008

Optimization of Preparation Process of Quinoa-Buckwheat Jelly Based on Fuzzy Mathematical Method

YU Xinyun¹, DING Yu¹, XIANG Yan¹, LIU Wenyu², ZHAO Baotang^1*, FANG Fei¹, ZHAO Zhe¹

(1.College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; 2.Institute of Livestock, Grass and Green Agriculture, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China)

Abstract: In this paper, buckwheat was used as the main raw material,quinoa instead of traditional edible alkali, and quinoa-buckwheat jelly was prepared. Through response surface experiment and fuzzy mathematics method, color, odor, shape and texture were used as sensory indexes to optimize the production process of jelly. And the texture characteristics of different treatment of jelly were measured. The results revealed that when heating at 75℃ for 1h, the ratio of raw material (buckwheat:quinoa) was 5:1 g/g, the ratio of liquid to material was 3:1 mL/g, and the addition amount of compound glue (xanthan gum:carrageenan:guar gum mass ratio of 4:5:4) was 0.45%. Under these conditions, the gel of the jelly was uniform and the sensory score was 87. Through experimental research,it is expected to provide some reference for the study of coarse grain crops.

Keywords: quinoa; buckwheat; jelly; fuzzy mathematical method

doi: 10.3969/j.issn.1674-506X.2024.01-003

收稿日期：2023-03-29

基金项目：甘肃省大学生创新创业训练计划（S202210733023）

作者简介：余欣芸（2000-），女，本科生。

*通信作者：赵保堂（1985-），男，博士，副教授。研究方向：天然产物的结构与功能。

引用格式:余欣芸,丁玉,向燕,等.基于模糊数学法优化藜麦-荞麦凉粉制备工艺[J].食品与发酵科技,2024,60(1):14-21.