摘要
以甘薯为实验材料,以甘薯浓缩汁、蔗糖、柠檬酸和甘薯香精为实验因素,利用响应曲面法进行实验设计,对甘薯饮料的最佳配方进行了研究,并对最佳配方进行了感官评价验证、理化指标检测和微生物学检测.通过对实验得到的回归方程和响应曲面分析得出甘薯饮料的最佳组合为100 mL饮料中甘薯浓缩汁1.28 mL,柠檬酸0.1 g,蔗糖5.41 g,甘薯香精2.84mL,感官评分为83.43.
Based on the experimental materials to sweet potato concentrated juice, sucrose, citric acid and sweet potato essence for the experiment by response surface methodology, experimental design,the best prescription of sweet potato beverage is studied, and the best recipe for sensual evaluation, physical and chemical indexes inspection and microbiology test. Through the experiments of regression equations and response surface analysis for the best combination of sweet potato beverage of 100 mL, sweet potato concentrated juice 1.28 mL, citric acid 0. 1 g ,sucrose 5.41 g,sweet potato essence 2.84 mL,sense evaluation 83.43.
出处
《陕西科技大学学报（自然科学版）》
2009年第4期55-58,共4页
Journal of Shaanxi University of Science & Technology
基金
2009年陕西省自然科学基金项目(2009B07)
关键词
响应曲面法
甘薯
甘薯饮料
response surface methodology
sweet potato
sweet potato beverage
