模糊数学评价结合响应面法优化枸杞鸡枞菌复合饮料配方

以枸杞和鸡枞菌为主要原料制备枸杞鸡枞菌复合饮料，采用单因素试验、模糊数学评价和响应面法优化其配方。结果表明，最佳复合饮料配方为枸杞汁鸡枞菌汁体积比57∶43，白砂糖添加量6%，柠檬酸添加量0.2%，复合稳定剂（黄原胶∶羧甲基纤维素=1∶1（g∶g））添加量0.12%。在此最佳配方条件下，枸杞鸡枞菌复合饮料感官评分平均值为92.55分。复合饮料对1,1-二苯基-2-三硝基苯肼（DPPH）自由基最大清除率为89.9%，表明其具有一定抗氧化性。

Optimization of Lycium barbarum and Termitomyces albuminosus compound beverage formula by fuzzy mathematics evaluation combined with response surface methodology

The compound beverage was prepared by Lycium barbarum and Termitomyces albuminosus, and the formula was optimized by single factor test, fuzzy mathematics evaluation and response surface methods. Results showed that the optimal formula of compound beverage was L. barbarum and T. albuminosus volume ratio 57∶43, sugar 6%, citric acid 0.2%, and compound stabilizer (xanthan gum ∶ carboxymethyl cellulose=1∶1 (g∶g)) 0.12%. Under the optimal conditions, the average sensory score of the beverage was 92.55. The maximum scavenging rate of the compound beverage on DPPH free radicals was 89.9%, which showed that it had certain antioxidant activity.