模糊数学模型结合响应面法优化萌发藜麦乳工艺设计

Optimization of the Process Design for Germinated Quinoa Milk Drink by Fuzzy Mathematical Model Combined with Response Surface Methodology

模糊数学综合评价法是基于模糊数学建立的一种理想化评价模型。该研究以山西静乐黑藜麦为原材料,探讨其在不同萌发阶段的关键营养物质含量的变化,并运用单因素、响应面试验与模糊数学综合评价法相结合,经过萌发、调配等配方及工艺优化制得一款萌发藜麦乳。试验结果表明,相较于未萌发藜麦,萌发36 h后藜麦蛋白质含量增加了11.65%,达到16.2 g/100 g,灰分含量降低了24.78%,脂肪、淀粉含量均持续下降,分别下降了26.16%和27.9%。黄酮含量持续增加,在36 h达到3.83 mg/g,是未萌发藜麦黄酮含量的2.5倍。综合分析可知,藜麦最佳萌发时长为36 h,且萌发藜麦乳的最佳配方添加量为:50.50%萌发藜麦汁,0.10%甜菊糖苷,0.20%复配乳化稳定剂(结冷胶:蔗糖酯=2:1),此时感官评分为87.26分,所制得的萌发藜麦乳整体色泽均匀、甜度适中、赋有藜麦自然清香。

The Fuzzy mathematics comprehensive evaluation method is an ideal evaluation model based on fuzzy mathematics.In this study,the black quinoa from the Jingle town,Shanxi Province was used as the raw material for studying the changes of its key nutrients at different germination stages of quinoa.A germinated quinoa-based milk drink was prepared after the optimization of quinoa germination and milk drink formulation and processing by the single factor experiments and response surface tests combined with fuzzy mathematics comprehensive evaluation method.The experimental results showed that compared with ungerminated quinoa,the protein content of the germinated quinoa increased by 11.65%after germination for 36 h(up to 16.2 g/100 g),whilst the ash content decreased by 24.78%,and the fat and starch contents decrease steadily(by 26.16%and 27.9%,respectively).The flavonoid content increased continuously,reaching 3.83 mg/g after 36 h(which was 2.5 times that of the ungerminated quinoa).The comprehensive analysis revealed that the optimal germination time for black quinoa was 36 h,and the optimized formula of quinoa milk was:germinated quinoa juice,50.50%;stevioside,0.10%;composite emulsion stabilizer(gellan gum:sucrose ester=2:1),0.20%.The sensory score of such drink was 87.26,and the germinated quinoa milk had a uniform color,moderate sweetness and natural quinoa fragrance.