雪莲、脐橙复合果汁的护色及感官评价

在雪莲果、脐橙复合果汁中,脐橙可抑制多酚氧化酶的活性,具有护色作用。分别研究了脐橙、抗坏血酸(VC)和柠檬酸对复合果汁的护色效果,并通过正交实验确定了脐橙与复合护色剂的最优组合;用模糊数学法对复合果汁进行感官评价。结果表明:复合护色剂与脐橙的联合护色效果较好,其最佳配比是0.02% VC,0.3%柠檬酸,15%脐橙,此时复合果汁中残余PPO相对酶活为0.19%。模糊数学法对复合果汁的感官综合评价结果为"优",表明该果汁的感官性能很好,易于被消费者认可。

Methods of color protection and sensory evaluation of compound juice of yacon and navel orange

Navel orange could protect the color in compound juice of yacon and navel orange,because it could inhibit the activity of polyphenol oxidase. The color-protection effects of navel orange,ascorbic acid(VC) and citric acid on compound juice of yacon and navel orange were studied. And the optimum combination of navel orange and composite color protection agent was investigated by orthogonal test. Fuzzy mathematical sensory evaluation was applied to compound juice. The results showed that the color protection effect of composite color protection agent combined with navel orange was better than single. The best ratio was 0.02% VC,0.3% citric acid,15% navel orange. The result of fuzzy mathematical comprehensive evaluation was excellent. And it verified that sensory quality of the compound juice was good,and it would be accepted by consumers.