模糊数学感官评价法优化枸杞菊花复合饮料制作工艺

Optimization of Manufacturing Technology of Compound Beverage of Chinese Wolfberry and Chrysanthemum by Fuzzy Mathematics Sensory Evaluation Method

以枸杞、菊花为主要原料,经浸泡、煮沸提取、过滤配比等工序可制得枸杞菊花复合饮料。以综合数学感官评分为指标,单因素试验研究发现枸杞菊花复合饮料各成分对感官的影响程度依次为菊花汁添加量>柠檬酸添加量>枸杞汁添加量>白砂糖添加量。利用L_(9)(3^(4))正交试验得到枸杞菊花复合饮料的最佳配方:以50 mL饮用水为标准,枸杞汁、菊花汁、白砂糖、柠檬酸、蜂蜜的添加量占比分别为16.0%,43.0%,5.0%,0.05%和3.0%。该复合饮料呈亮黄、透亮状,有光泽,具有明显的枸杞和菊花香气,其枸杞菊花滋味协调浓郁,口感醇厚,酸甜适宜。

A new compound beverage was prepared by using Chinese wolfberry and chrysanthemum as the main raw materials by soaking,boiling,extraction,filtration and proportioning.According to the comprehensive mathematical sensory score as the index,it was found that the significance of each component on the sensory of the new compound beverage by single factor test was as follows:chrysanthemum juice addition>citric acid addition>Chinese wolfberry juice addition>white sugar addition.The optimal formula comprised the following components by L_(9)(3^(4))orthogonal experiment using 50 mL of drinking water as the standard:Chinese wolfberry juice extract 16%,chrysanthemum juice extract 50.0%,white sugar 9.0%,citric acid 0.05%,and honey 3.0%.Such a new composite beverage had translucent bright yellow color,appears glossy,owning distinct strong fragrance of wolfberry and chrysanthemum,suitable acid and sweet flavor.