基于模糊综合评判法筛选燕麦菊花饮料配方

Screening formula for oat chrysanthemum beverage according to fuzzy comprhensive evaluation

以燕麦和菊花为原料,采用高温α-淀粉酶制备燕麦酶解液(燕麦∶水=1∶15),与高温浸提得到的菊花汁(菊花∶水=1∶50)进行调配,制得燕麦菊花复合饮料。以还原糖含量为指标,采用正交实验确定了燕麦酶解最佳工艺条件为:酶解温度80℃、加酶量220u/g、酶解时间50min。运用正交实验设计9个不同配方的燕麦菊花饮料,采用评分检验法和模糊综合评判法对其感官品质进行评价,筛选出最优配方为:燕麦酶解液与菊花汁比例为1∶3,复合稳定剂(CMC∶黄原胶=1∶1)添加量0.15%,白砂糖添加量6%。

To formulate the compound beverage of oat and chrysanthemum, oat hydrolysate （oat：water = 1：15） was prepared by enzymatical hydrolyzation with thermostable α-amylase, while chrysanthemum extract （chrysanthemum：water = 1：50）was prepared at high temperature, with oat and chrysanthemum as the raw material separately.According to the orthogonal experiment with the reduced sugar content of the oat hydrolysate as index value,enzymatically hydrolyzed condition was optimized as follows：enzymatic temperature 80℃, enzyme addition amount 220u/g and enzymatic time 50min. 9 formulas of oat chrysanthemum beverage were designed with orthogonal array. By two sensory evaluation methods, including score test method and fuzzy comprehensive evaluation method, the best formula was selected as follows=the ratio of oat enzymatic hydrolysate to chrysanthemum extraction 1：3, complex stabilizer （ CMC： xanthan gum =1：1） addition amount 0.15% and sugar addition amount 6%.