苦瓜澄清饮料的开发及其质量评定模型的建立

Development of clear juice drink of bitter gourd and establishment of its quality evaluation model

研究开发一种苦瓜澄清汁饮料,并通过模糊数学处理建立一种饮料的质量评定模型,为生产实践提供技术参考。主要采用感官评定与理化指标相结合对产品进行评定,通过综合指标的比较获得最佳的工艺参数。在NaCl用量7%、去苦脱涩15min、在95℃漂烫0.5min的条件下可获得最高综合指标。建立的质量评定模型使感官指标的主观差别通过数学处理得到有效降低,从而可以对产品进行更客观的评价。

A clear juice drink of bitter gourd was studied and prepared, and a quality evaluation model for the drink was established with fuzzy mathematics with a view of providing some technological references for practical production. Sensory evaluation combined with physicochemical indexes was mainly used to evaluate the product, and the optimum technological parameters were determined through the comparison of these comprehensive indexes. The optimal comprehensive index was obtained under the conditions of NaCl 7%, debittering and depuckerying for 15 min, and blanching at 95 ℃ for 0.5 min. The establishment of the model effectively cut down the subjective differences in sensory indexes by mathematics processing, thus enabling a more objective evaluation of the product.