摘要
以无籽刺梨为原料加工浑浊型果汁饮料,通过模糊数学综合评判法筛选出无籽刺梨果汁的最佳配方,并采用单因素和正交试验方法,确定稳定剂最佳配比。结果得出,原汁浓度15%、糖含量10%、总酸含量0.16%、稳定剂(黄原胶:卡拉胶=1:2)添加量0.09%,制备得到的浑浊型无籽刺梨果汁酸甜适宜,具有无籽刺梨特征香气,口味醇和,组织均匀,稳定性好。
Precessing technology of muddy type beverage using Rosa Sterilis as row materials was study in this article. The orthogonal test and fuzzy mathematics sensory evaluation was carried out to make sure the optimum process parameters and improve its stability. The results indicated that the optimum processing technology of the beverage were as follows： the juice concentration 15%, the content of sugar, total acid, xanthan gum, carrageenan were 10%, 0.16%, 0.025%, 0.05% respectively. The final product was fine taste, smooth, with Rosa Sterilis characteristic aroma, uniform texture, good stability.
出处
《食品科技》
CAS
北大核心
2014年第11期91-96,共6页
Food Science and Technology
基金
贵州省科技厅农业科技攻关项目
关键词
无籽刺梨
果汁饮料
加工
模糊数学
Rosa Sterilis
juice beverage
processing
fuzzy mathematics
