D-最优混料设计优化肉苁蓉速溶咖啡加工工艺

目的 结合工厂实际优化肉苁蓉速溶咖啡配方加工工艺。方法 运用模糊综合评价法结合D-最优混料设计对肉苁蓉速溶咖啡配方进行优化, 考察总粉量、加糖量、总浸粉的占比及肉苁蓉和咖啡浓缩液的质量比对感官评分的影响。建立组成成分与肉苁蓉速溶咖啡感官评价之间的回归模型, 通过JMP软件优化得到最佳的加工工艺条件。结果 肉苁蓉速溶咖啡的最佳工艺配方: 总粉量20%、加糖量25%、总浸粉55%、肉咖比1:2、2种混合浓缩液与麦芽糊精之比1:0.6; 最佳的冲调比例: 粉水比1:8。在此条件下的感官评分为96.80分, 与预测感官评分的偏差为0.23%, 不存在显著性差异(P>0.05)。结论 本研究建立的方法及模型真实有效, 可为实际生产提供参考依据。

Design the formulation of instant Cistanche deserticola coffee and optimize its manufacturing process

Objective To optimize the formulation and manufacturing process of instant Cistanche deserticola coffee according to the actual situation of the factory. Methods The formulation of instant Cistanche deserticola coffee was optimized by fuzzy sensory evaluation combined with D-optimal mixture design, and the effects of total cream powder, sugar content, total extract powder and the mass ratio of Cistanche deserticola and coffee concentrates on sensory score were investigated. The regression model between the components and the sensory evaluation of instant Cistanche deserticola coffee was established, and the best manufacturing conditions were optimized by JMP software. Results The optimal formulation of instant Cistanche deserticola coffee was as follows: 20% total cream powder, 25% soft-sugar, 55% total extract powder, the ratio of Cistanche-Coffee was 1:2, the ratio of two mixed concentrates to maltodextrin was 1:0.6 and the ratio of powder to water at 1:8 was the best ratio. It was verified that the sensory score in this condition was 96.80, with a deviation from the predicted sensory score of 0.23%, and there was no significant difference (P>0.05). Conclusion The method and model established in this study are real and effective, which can provide basis and references for practical production.