模糊数学感官评价法优化三种干果复合固体饮料的配方

以枸杞、山楂、红枣三种药食同源物品为原料,经高压均质、喷雾干燥等工艺制得三种干果复合固体饮料。综合模糊感官评分、可溶性固形物含量、总酸含量、溶解时间、澄清度建立主成分综合评价模型,并以主成分分析综合得分为指标,利用L₉(34)正交试验对喷雾干燥法制备三种干果符合固体饮料的配方进行优化。实验结果表明,三种干果复合固体饮料的最优配方是以500 mL饮用水为标准,枸杞汁添加量48%,红枣汁添加量14%,山楂汁添加量18%,复合稳定剂添加量0.20%,白砂糖添加量4%,柠檬酸0.02%,麦芽糊精10%。在此条件下的产品的主成分综合得分为0.53,其颜色为橙黄色,色泽透亮,口感细腻,具有枸杞,山楂,红枣的复合香味。

Optimization of the Formulation of Three Kinds of Dried Fruit Composite Solid Beverage by Fuzzy Mathematics Sensory Evaluation Method

Three kinds of dried fruit composite solid drinks were prepared by high pressure homogenization and spray drying with Lycium barbarum,hwthorn and red jujube as raw materials. The comprehensive evaluation model of principal component was established based on fuzzy sensory score,soluble solid content,total acidity,dissolution time and clarification degree,and the comprehensive score of principal component analysis was used as the index to optimize the formula of three dried fruits prepared by spray drying by L₉(34)orthogonal test. The results showed that the optimum formula of the three kinds of dried fruit composite solid drinks was 500 mL drinking water,48% Lycium barbarum juice,14% red jujube juice,18% hawthorn juice,0.20% compound stabilizer and 4% sugar,citric acid 0.02%,maltodextrin 10%. On this condition,the comprehensive score of principal component of the product was 0.53,its color was aurantium and bright,its taste was delicate,and it had complex fragrance of wolfberry,hawthorn and red jujube.