模糊评价与响应面分析法结合优化糯玉米饮料的配方

Optimization of formula of a waxy corn beverage by fuzzy sensory evaluation and response-surface analysis

以糯玉米为原料,结合糯玉米饮料传统加工工艺流程,针对料液比、糖酸比和稳定剂种类及其浓度,在单因素试验基础上,通过响应面分析法与模糊评价法结合确定出饮料的最佳配方,并对最优配方的糯玉米饮料进行营养成分分析和微生物分析。结果表明糯玉米饮料的最佳配方为:料液比1:3.19、糖酸比25.66:1,稳定剂种类及其浓度为0.15%海藻酸钠+0.1%魔芋胶。该糯玉米饮料中含蛋白质0.736g/100ml、总固形物9.8g/100ml、可滴定酸度(总酸)2.08g/kg、脂肪1.7g/100g;饮料中菌落总数90cfu/ml、大肠菌群数3个/100ml、霉菌和酵母菌数15cfu/ml。

A waxy corn beverage was developed. Based on single-factor experiments and in combination with the traditional pro- duction processes of waxy corn beverages, response-surface analysis and fuzzy sensory evaluation were adopted to determine the optimal formula of the beverage, focusing on material-water ratio, sugar-acid ratio and the types and concentrations of stabilizers.Furthermore, analyses were carried out on the nutrients and microorganisms in the beverage of the optimal formula. The results showed the optimal formula of the beverage as material-water ratio 1 ： 3.19, sugar-acid ratio 25.66 ： 1, and 0.15% sodium algihate ＋ 0.1% konjac gum as the stabilizers. The beverage contained 0.736g/100ml protein, 9.8g/100 ml total solids, 2.08g/kg titratable acidity （total acids） and 1.Tg/100g fat. In addition, 90cfu/ml total bacterial colonies, 3cfu/100 ml coliforms, and 15cfu/ml molds and yeasts were found in it.