摘要
以蓝莓汁和芒果汁为原料,运用Design Expert数据处理软件进行果味饮料的混料设计研究。考察了蔗糖、柠檬酸、果汁、食盐含量对果味饮料的感官影响,建立了各组分与果味饮料品质之间的二元多项式回归模型。方差分析和配方优化验证实验表明,该模型具有高度显著性。实验得到蓝莓果味饮料和芒果果味饮料的最佳配方分别蔗糖、柠檬酸、果汁、食盐和纯净水的配比分别为20∶0.5∶5.0∶0.04∶74.46和23.94∶0.50∶3.00∶0.08∶72.48。
Taking blueberry and mango juice as the raw material to develop the fruit flavored beverages by application of mixture design of Design Expert software.The effect of sugar,citric acid,fruit juice and salt on the value of sense evaluation has been studied.The regression mathematical model that can reflect between the value of sense evaluation and beverage components has been established.The data of variance analysis and demonstration test indicate that the established model and regressive equation have a high level of significance.The results show that the flavored beverage optimal proportions of sugar,citric acid,fruit juice,salt and water are 20∶0.5∶5.0∶0.04∶74.46 for blueberry,and 23.94∶0.50∶3.00∶0.08∶72.48 for mango.
出处
《实验技术与管理》
CAS
北大核心
2014年第11期48-51,56,共5页
Experimental Technology and Management
基金
国家支撑项目(2012BAD31B06)
省级重点创新团队项目(2010R50032)
杭州市级项目(20130432B65)
关键词
饮料
蓝莓
芒果
混料设计
beverage
bluebabery
mango
mixture design
