模糊数学法优化复合型无花果饮料配方的研究

Study on the formula of compound fig beverage by fuzzy mathematics

以无花果叶、无花果鲜果和无花果树皮为原料,制作复合型无花果饮料。以感官评分为评价指标,确定复合原汁最佳比例,采用模糊数学评价法优化了复合型无花果饮料的配方。结果表明:无花果复合原汁的最佳质量比为鲜无花果汁:无花果叶提取液:无花果树皮提取液=3∶1∶1;复合型无花果饮料最佳配方为无花果复合原汁15 g,50%糖浆8 g,5%柠檬酸1.8 g,蜂蜜1.2 g。通过该配方制备出的复合饮料色泽鲜亮,口感良好,具有无花果特有的清香。

The compound beverage was producted with fresh fig juice, fig leaf and fig bark. Using sensory evaluation as the index, the optimal ratio of figs composite juice was determined, and the optimal formula of compound beverage was determined by fuzzy mathematics. The results showed that the optimal mass ratio of figs composite juice was 3 ∶ 1 ∶ 1（fig juice： fig leaf extraction： fig bark extraction）, and the optimal formulas of compound figs beverage were as follows： 15 g figs composite juice,8 g 50% syrup, 1.8 g 5% citric acid, 1.2 g honey. Under these formulas, the compound beverage had bright color and fi ne taste with a special flavor of fig.