摘要
随着人们保健意识的不断提升,复合型保健饮料正在成为当今人们的消费对象。以植物乳杆菌发酵的紫甘蓝,胡萝卜和西红柿的混合蔬菜汁为基础原料,以感官评价为主要标准,利用单因素实验和响应面实验对山药汁、白砂糖和枣汁的添加量进行优化,确定最佳复合型饮料的配比。结果表明,复合型饮料的最佳配比:山药汁添加量为12.0%(体积分数),白砂糖添加量为9.0%(质量分数),枣汁添加量为8.0%(体积分数),此时的平均感官评分为88.46分。与模型预测值88.56分接近,因此可用于优化复合型饮料,为新品复合型饮料的研发提供理论基础。
With the continuous improvement of people's health awareness,compound health drinks are becoming the consumer of current people.Based on the mixed vegetable juice of purple cabbage,carrot and tomato fermented by lactobacillus plantarum,and with sensory evaluation as the main criterion,the addition of yam juice,sugar and jujube juice was optimized by single factor and response surface experiment to determine the optimum proportion of compound beverage.The results showed that the optimum proportion of compound beverage was 12.0%(volume fraction) yam juice,9.0%(mass fraction)sugar and 8.0%(volume fraction)jujube juice.And the average sensory score was 88.46.It is close to the predicted value of 88.56,so it can be used to optimize compound beverage and provide theoretical basis for the development of new compound beverage.
作者
张天爽
张朝正
赵华
ZHANG Tianshuang;ZHANG Chaozheng;ZHAO Hua(Tianjin Univerysity of Science and Technology,School of Biological Engineering,Tianjin 300457,China)
出处
《山西化工》
2021年第3期13-16,共4页
Shanxi Chemical Industry
关键词
复合型饮料
山药汁
白砂糖
枣汁
单因素实验
响应面实验
compound beverage
yam juice
suger
jujube juice
single factor experiment
response surface experiment
