基于模糊数学法综合评价金耳石斛保健饮料的制备工艺

Preparation Process for Healthy Beverage of Tremella aurantialba and Dendrobium officinale Based on Fuzzy Mathematics

[目的]研究金耳石斛保健饮料的最优工艺配方。[方法]采用模糊数学原理建立系统评价方法,以感官评定为指标,获得最佳工艺配方。[结果]通过试验确定的回归方程,经检验分析显著,得出最佳工艺配方为干金耳40 g、鲜石斛50 g、白砂糖119.07 g。[结论]基于模糊数学原理建立的评价方法对金耳石斛保健饮料工艺配方的优化是可行的,试验结果与预测结果基本接近,表明该优选配方具有合理性和可信性,同时该方法也为保健饮料的开发提供了有效、科学的感官评价依据。

[Objective]To study the optimal technical formula of healthy beverage of Tremella aurantialba and Dendrobium officinale.[Method]Based on the principle of fuzzy mathematics,a systematic method for sensory evaluation of healthy beverage of T.aurantialba and D.officinale was established.[Result]According to the regression equation,the optimal technical formula of healthy beverage was 40 g dried T.aurantialba,50 g D.officinale and 119.07 g sugar,respectively.[Conclusion]The evaluation method based on fuzzy mathematics theory is feasible for the optimization of the technological formula of healthy beverage.The experimental results are basically close to the predicted results,which indicates that the optimal formula has credibility.Meanwhile,the method also provides an effective and scientific basis for sensory evaluation of the development of healthy beverage.