D-最优混料设计优化富含番茄红素复合果蔬酒的主料配比

为丰富富含番茄红素产品的种类,采用番茄、芒果、南瓜和枇杷为原料,以感官评分及番茄红素含量为评价指标,利用模糊数学感官评价结合D-最优混料设计优化复合果蔬酒的主料配比,并对复合果蔬酒的理化指标进行分析。结果表明,复合果蔬酒的最优主料配比为番茄汁39.8%、芒果汁36.2%、南瓜汁16.0%和枇杷汁8.0%,采用复合果蔬酒的酿造工艺,可获得色泽橙红透明、果香与酒香浓郁、滋味醇和的复合果蔬酒,其感官评分与番茄红素含量分别为(94.81±0.47)分与(19.57±0.52)μg/mL,各项理化指标均符合QB/T 5476—2020《果酒通用技术》要求。

Optimization of main ingredient ratio of compound fruit and vegetable wine rich in lycopene by D-optimal mixture design

In order to enrich the varieties of products rich in lycopene,using tomato,mango,pumpkin and loquat as raw materials,taking sensory score and lycopene content as evaluation indexes,the main ingredient ratio of compound fruit and vegetable wine was optimized by fuzzy mathematics sensory evaluation and D-optimal mixture design,and the physicochemical indexes of compound fruit and vegetable wine were analyzed.The results showed that the optimal main ingredient ratio of compound fruit and vegetable wine were as follows:tomato juice 39.8%,mango juice 36.2%,pumpkin juice 16.0%,and loquat juice 8.0%,the compound fruit and vegetable wine with bright orange color,rich fruit and wine flavor and mellow taste could be obtained by using the brewing process of complex fruit and vegetable wine.The sensory score and lycopene content were(94.81±0.47)and(19.57±0.52)μg/ml,respectively.All the physicochemical indexes were in line with QB/T 5476—2020"General technology of fruit wine".