模糊数学结合响应面法优化甘草桔梗复合饮料配方

Formula Optimization of Licorice and Platycodon grandiflorum Compound Beverage by Fuzzy Mathematics Combined with Response Surface Methodology

以甘草和桔梗为主要原料制备甘草桔梗复合饮料,加入麦芽糖醇和柠檬酸进行风味调配,结合模糊数学法对其口感进行评价,采用单因素实验法和响应面法优化其配方,采用DPPH和ABTS法分析饮料的抗氧化活性。结果表明,甘草桔梗复合饮料最佳配方为甘草汁与桔梗汁体积比50:50、麦芽糖醇添加量4.29%、柠檬酸添加量0.05%,感官评分为90.23分,该饮料对DPPH和ABTS^(+)自由基的最大清除率分别达到94.59%和98.37%。按该方法得到的最优配方制备的甘草桔梗复合饮料澄清透明,甘草和桔梗滋味协调浓郁,酸甜适宜,具有一定的抗氧化活性。

The compound beverage was prepared with licorice and Platycodon grandiflorum as the main raw materials.Maltose and citric acid were added for flavor blending and the taste of compound beverage was evaluated by fuzzy mathematics method.The beverage formulation was optimized by single-factor experiment combined with response surface methodology.The antioxidant activity of the beverages was analyzed by DPPH and ABTS^(+) methods.The optimum formula of licorice-Platycodon grandiflorum compound beverage was as follows:the volume ratio of licorice juice to Platycodon grandiflorum juice was 50∶50,maltitol was 4.29%,citric acid was 0.05%,and the sensory score was 90.23.The maximum scavenging rates of DPPH and ABTS free radicals in this beverage were 94.59% and 98.37%,respectively.The licorice and Platycodon grandiflorum compound beverage prepared by the optimal formula was bright and uniform,and had certain antioxidant activity.The taste of licorice and Platycodon grandiflorum was coordinated and rich,and contained suitable acid and sweet flavor.