槐花汁饮料的制作及其感官品质的模糊综合评价

Production of Sophora Japonica Juice Drink and Fuzzy Comprehensive Evaluation of its Sensory Evaluation

采用正交实验等方法研究了槐花汁饮料的制作工艺及产品配方.实验结果表明,槐花汁浸提工艺的最佳条件:浸提温度90℃,浸提时间3 h,料液比1∶5;在该条件下,槐花汁饮料中芦丁含量最高,达到5.3341μg/m L.其最佳配方:麦芽糖醇含量2.3%,柠檬酸含量0.07%,甜蜜素含量0.05%;在该条件下,槐花汁饮料感官品评分数最高,约9.25分,感官品质为优,属于Ⅰ级.槐花汁饮料中可溶性固形物1.0%,总酸0.02%,菌落总数30个/m L,大肠菌群1个/m L,致病菌未检出.

The preparation process and formulation of Sophora japonica juice drink were analyzed by orthogonal test etc. The results indicated the optimum condition was as follows:the extraction temperature was 90 ℃,the extraction time was 3 h and the solid-liquid ratio was 1∶ 5. As a result,the amount of flavonoid was up to 5.33411 μg/mL. The best formulation was as follows:the content of maltose,the citric acid and sodium cyclamate were 2.3%,0.7%,0.05%,respectively. Under the optimum condition the juice of Sophora japonica sensory estimation get scores of 9.25,belonging to the first level. The contains of the juice 1% the soluble solids,0.02% total acid,30/mL total number of colonies,1/mL coliforms and no pathogenic bacterias.