食品科学技术学报2016，Vol.34Issue(5)：78-83,88,7.DOI:10.3969/j.issn.2095-6002.2016.05.011
石榴果粉复合固体饮料的制备工艺及配方研究
Study on Preparation and Formulation of Pomegranate Fruit Powder Compound Solid Beverage
摘要
Abstract
One kind of composite solid beverage was studied using pomegranate powder, sweetener, and citric acid as materials. The formulation was optimized by the fuzzy mathematics method of sensory evalu-ation combined with the orthogonal experiment. The results showed that effects of different factors were pomegranate powder adding amounts > sweeteners > seabuckthorn powder adding amounts > citric acid . The sensory evaluation score was 4 and the optimal combination of test score was 3. 56 based on the poor analysis and sensory evaluation, which demonstrated that sensory quality of product could be rated as excellent. The optimized formula was pomegranate powder 60%, seabuckthorn powder 2%, sweetener 25%, citric acid 3%, and accessories 10%. The product has good color, flavor, and texture, which will have a broad development prospect.关键词
喷雾干燥/加工工艺/模糊数学/正交试验Key words
spray drying/processing technology/fuzzy mathematics/orthogonal test分类
轻工纺织引用本文复制引用
薛少,薛佳宜,任彩霞,李建科..石榴果粉复合固体饮料的制备工艺及配方研究[J].食品科学技术学报,2016,34(5):78-83,88,7.基金项目
国家自然科学基金资助项目(31171677)。 （31171677）
