摘要
以软枣猕猴桃为研究对象,对果汁浓度、白砂糖含量、柠檬酸含量、羧甲基纤维素钠(Caboxy Methyl Cellulose,CMC)的用量分别进行单因素试验,并以模糊数学感官评价作为标准筛选出最优的水平,在此基础上设计四因素三水平的正交试验,优化得到软枣猕猴桃饮料的最佳配方:原汁含量40%,白砂糖含量16%,柠檬酸含0.25%,CMC含量0.12%。最后用2,4-二硝基苯肼法对最佳配方的维生素C进行测定,含量为(84.05±0.41)mg/100 m L。
Actinidia arguta as an object of study,selected the optimal level of content of fruit juice,sugar,citric acid and CMC by the single factor experiment with fuzzy mathematics sensory evaluation as a standard. Onthe basis of the single factor experiment,by the orthogonal experiment of 4 factors 3 levels have got optimalformula for Actinidia arguta beverage：40 % content of fruit juice,16 % sugar content,0.25 % citric acidcontent and 0.12 % CMC. Finally,the optimal formula of vitamin C content measurements made with2,4-dinitrobenzene hydrazine, get the value was（84.05±0.41） mg/100 mL.
出处
《食品研究与开发》
CAS
北大核心
2018年第2期127-131,共5页
Food Research and Development
基金
吉林市科技创新发展计划项目(20165016)
吉林医药学院大学生创新创业训练计划项目(2016c306)
吉林省教育厅项目(JJKH20170411KJ)
关键词
软枣猕猴桃
饮料
工艺优化
模糊数学
Actinidia arguta
beverage
technology optimization
fuzzy mathematics
