特产研究2024，Vol.46Issue(2)：85-92,8.DOI:10.16720/j.cnki.tcyj.2024.047
模糊数学感官评价结合响应面法优化软枣猕猴桃黄瓜茉莉花茶复合饮料工艺
Optimization of Beverage Process of Actinidia arguta Cucumber Jasmine Tea by Fuzzy Mathematical Evaluation and Response Surface Methodology
摘要
Abstract
Actinidia arguta,cucumber and jasmine tea were used as raw materials.On the basis of fuzzy mathematics sensory evaluation and response surface methodology,the indexes such as the mass ratio of Actinidia arguta and cucumber,jasmine tea additive amount and xylitol additive amount,the comprehensive score was obtained to develop a healthy compound fruit and vegetable beverage.The results sho-wed that the best formula of beverage was as follows:Actinidia arguta:cucumber 4:5,jasmine tea additive amount 20％,xylitol additive am-ount 8％,Vc additive amount 0.05％,stabilizer addition amount(sodium alginate,acid resistant CMC-Na and xanthan gum was 1:1:1)0.6％.With the best formula,the beverage was emerald-green,with the fragrance of Actinidia arguta,cucumber and jasmine tea.The ratio of sour and sweet was appropriate,the tissue state was good,and the sensory score was high.This study was of great significance to expand the compound beverage market and promote the development of raw material industry.关键词
软枣猕猴桃/黄瓜/茉莉花茶/模糊数学评定/响应面/饮料Key words
Actinidia arguta/cucumber/jasmine tea/fuzzy mathematics evaluation/response surface/beverage分类
轻工纺织引用本文复制引用
单木艺,刘博,付海滨,闫超杰,刘旸旸..模糊数学感官评价结合响应面法优化软枣猕猴桃黄瓜茉莉花茶复合饮料工艺[J].特产研究,2024,46(2):85-92,8.基金项目
辽宁省重点研发计划指导计划项目(2019JH8/10300050) （2019JH8/10300050）
沈阳医学院大学生科研项目(20229054) （20229054）
沈阳医学院科技基金项目(20186065、20191033) （20186065、20191033）
海关总署科研项目(2020HK169) （2020HK169）
