模糊数学感官评价结合响应面法优化软枣猕猴桃黄瓜茉莉花茶复合饮料工艺

Optimization of Beverage Process of Actinidia arguta Cucumber Jasmine Tea by Fuzzy Mathematical Evaluation and Response Surface Methodology

本文旨在以软枣猕猴桃、黄瓜与茉莉花茶为原料,基于模糊数学感官评价与响应面法对软枣猕猴桃汁和黄瓜汁比值、茉莉花茶汤、木糖醇添加量做优化,开发一种健康的复合果蔬汁饮料。结果表明,软枣猕猴桃黄瓜茉莉花茶复合饮料的最佳工艺为:软枣猕猴桃汁和黄瓜汁质量比4:5、茉莉花茶汤添加量20%、木糖醇添加量8%、维生素C添加量为0.05%,稳定剂(海藻酸钠:耐酸性CMCNa:黄原胶质量分数比为1:1:1)添加量为0.6%。在此优化条件下,复合饮料呈翠绿色,具有软枣猕猴桃和黄瓜的清香及茉莉花茶特有的风味,酸甜比例合适,组织状态良好,感官评分较高。本研究对拓展复合饮料市场、促进原料产业发展具有重要意义。

Actinidia arguta,cucumber and jasmine tea were used as raw materials.On the basis of fuzzy mathematics sensory evaluation and response surface methodology,the indexes such as the mass ratio of Actinidia arguta and cucumber,jasmine tea additive amount and xylitol additive amount,the comprehensive score was obtained to develop a healthy compound fruit and vegetable beverage.The results showed that the best formula of beverage was as follows:Actinidia arguta:cucumber 4:5,jasmine tea additive amount 20%,xylitol additive amount 8%,Vc additive amount 0.05%,stabilizer addition amount(sodium alginate,acid resistant CMC-Na and xanthan gum was 1:1:1)0.6%.With the best formula,the beverage was emerald-green,with the fragrance of Actinidia arguta,cucumber and jasmine tea.The ratio of sour and sweet was appropriate,the tissue state was good,and the sensory score was high.This study was of great significance to expand the compound beverage market and promote the development of raw material industry.