基于模糊数学和响应面法优化蓝莓复合饮料配方

Optimization of Blueberry Compound Beverage Formulation Based on Fuzzy Mathematics and Response Surface Method

以蓝莓、黑莓为原料,通过单因素试验和响应面试验设的方法,研制一款口味独特、酸甜可口的蓝莓黑莓复合饮料。通过单因素试验优化蓝莓、黑莓、山梨糖醇及柠檬酸的最佳添加量,通过响应面及模糊数学感官评价方法优化蓝莓黑莓饮料的配方,得到蓝莓复合饮料的最佳配方,即蓝莓汁添加量32%、黑莓汁添加量15.00%、山梨糖醇添加量12%、柠檬酸添加量0.03%。在此最佳条件下制备的复合饮料风味协调,口感润滑细腻,符合大多数人的口味。

Using blueberry and blackberry as raw materials,an unique blueberry and blackberry complex beverage with sweet and sour taste was prepared by single factor experiment and response surface test.The optimal addition amount of blueberry,blackberry,sorbitol and citric acid was optimized through single factor experiment,then,the formula of blueberry and blackberry beverage was optimized through response surface and fuzzy mathematical sensory evaluation method,and the optimal formula of blueberry complex beverage was obtained,namely the added content of blueberry juice 32%,blackberry juice 15.00%,sorbitol 12%and citric acid 0.03%.The compound beverage prepared under this optimum condition has harmonious flavor,smooth and delicate taste,and meets the taste of most people.