食品工业科技Issue(1)：308-310,317,4.
模糊数学在菠萝果乳固体饮料制备中的应用
Application of fuzzy mathematics in the preparation of pineapple fruit milk solid beverage
徐慧诠 1郑为完 2高媛媛2
作者信息
- 1. 福建师范大学福清分校,福建福清350300
- 2. 南昌大学食品科学与技术国家重点实验室,江西南昌330047
- 折叠
摘要
Abstract
Pineapple juice powder oil was prepared by spray drying,with the soybean oil as core material,pineapple fruit juice and other materials as wall materials.A new type of pineapple fruit milk solid beverage was prepared through orthogonal test by sensory evaluation method of fuzzy mathematics,with pineapple juice powder oil,milk powder,sugar and citric acid as the major materials.The experimental results indicated that the best formula of the solid beverage was as follows：20g pineapple juice powder oil,12g milk powder,16g sugar and 0.1g citric acid.The dissolution of the solid beverage was homogeneous,delicious and had pleasant aroma.关键词
菠萝果汁/粉末油脂/模糊数学/感官评价/固体饮料Key words
pineapple juice/powder oil/fuzzy mathematics/sensory evaluation/solid beverage分类
轻工纺织引用本文复制引用
徐慧诠,郑为完,高媛媛..模糊数学在菠萝果乳固体饮料制备中的应用[J].食品工业科技,2012,(1):308-310,317,4.
