正交试验优化小米饮料工艺

Optimization of millet beverage by orthogonal experiment

以小米为主要原料,添加绵白糖、羧甲基纤维素钠(CMC)、柠檬酸等辅料生产小米饮料。利用感官评分为考察指标,采用正交试验设计方法确定最佳产品配方。结果表明:当小米粉添加量为10.00%、绵白糖添加量为4.00%、柠檬酸添加量为0.10%、CMC添加量为0.35%时,小米饮料成品的感官评分最高,具有小米特有的风味,色泽适中,细腻爽口。

Millet was used as the main raw material.Millet beverage was produced by adding sugar,sodium carboxymethyl cellulose(CMC),citric acid and other accessories.Using sensory score as indicator,the optimal product formula was determined by orthogonal design method.The results showed when the addition amount of millet powder was 10.00%,the amount of white sugar added was 4.00%,the amount of citric acid added was 0.10%,and the amount of CMC added was 0.35%,the sensory score of the millet beverage fi nished product was the highest,with the unique fl avor of millet.Moderate color,delicate and refreshing.