摘要
以秋葵为主要原料,采用模糊数学和正交试验,研究秋葵饮料的加工工艺进行探讨。结果表明,当料水比1:12(g/g)、羧甲基纤维素钠0.15%、黄原胶0.07%、单甘酯0.05%、蔗糖酯0.07%、白砂糖6.5%,在121℃下灭菌15 min时,得到的秋葵饮料稳定性及感官品质均较好。
Using okra as the main raw material, the process of okra beverage was developed with comprehensive evaluation method of fuzzy mathematics and orthogonal test. The results showed that when the material-water ratio was 1 ： 12（g/g）, carboxymethyl cellulose was 0.15%, xanthan gum was 0.07%, glycerol monoglyceride was 0.05%, sucrose esters was 0.07%, suger was 6.5%, sterilization time was 15 min at 121℃, the okra beverage had good stability and sensory quality.
出处
《粮食与油脂》
北大核心
2017年第12期62-64,共3页
Cereals & Oils
基金
河南省高等学校重点科研项目(13B550160)
2015年度漯河市青年拔尖人才项目(LR201506)
关键词
秋葵
饮料
模糊数学
感官评定
okra
beverage
fuzzy mathematics
sensory evaluation
