Optimization of the Processing Technology of Anhydrous Soft Cans of Wild Strawberries by Fuzzy Mathematics Combined with Response Surface Method

In order to solve the problems of bitter aftertaste, soft and rotten flesh, and loss of flavor substances in the traditional sugar water can of wild strawberries during the processing, the fresh wild strawberries was selected as the main raw material, with honey, rock sugar, and white granulated sugar as the auxiliary materials. After the raw material selection, cleaning, color protection,blanching, hardening, canning, and steaming, a new type of anhydrous soft cans of wild strawberries was produced. By using the fuzzy sensory evaluation as the indicator, the processing technology of anhydrous soft cans of wild strawberries was optimized through the single factor and Box-Benhnken central composite design experiments. The results showed that the factors affecting the quality of anhydrous soft cans of wild strawberries were in the order of mixed sugar content＞cooking time＞canned food content, from highest to lowest. The optimal formula for optimizing the production of anhydrous soft cans of wild strawberries was as follows: the pot addition of 82%, the mixed sugar addition of 23%, and the cooking time of 11 minutes. Under these conditions, the obtained product had a unique pot fruit aroma, bright color, sweet and sour taste, and met the requirements of commercial sterility.