摘要
利用模糊数学理论在荷叶固体饮料配方研究中进行感官评判,借助正交试验设计模型,以七度等级制定评语论域,优化出荷叶固体饮料最佳配方(质量比),荷叶提取物∶桂圆粉∶蔗糖∶麦芽糊精为12.5∶5∶75∶5,并利用电子鼻技术对优选的荷叶固体饮料配方进行风味图谱测试,1、4、6号传感器的响应值为该配方风味的特征值。
A sensory evaluation was carried out on the formula of a solid beverage of lotus leaf by the fuzzy mathematics theory, and an orthogonal test design model was used to formulate a 7-grade domain of comments to optimize the optimal formula of the beverage as （mass ratio） lotus leaf extract ： longan powder ： sugar ： maltodextrin = 12.5 ： 5 ： 75 ： 5. The flavor of the solid beverage was also studied using an electronic nose, and the response values of Sensors 1, 4 and 6 were the characteristic values of flavor of the formula.
出处
《饮料工业》
2013年第12期13-15,共3页
Beverage Industry
基金
杭州市科技发展计划项目(20120232B09)
关键词
荷叶
固体饮料
模糊数学
配方
风味
lotus leaf
solid beverage
fuzzy mathematics
formula
flavor
