摘要
采用正交试验优化藤茶提取液提取工艺,并首次将模糊评判法应用于提取液浓缩方法研究。正交试验优化的提取工艺为:提取温度90℃,提取时间50 min,料液比1∶30(g/m L),此工艺条件下得到的提取率为39.41%,模糊评判结果显示RO膜浓缩制备的藤茶饮料感官质量优于真空蒸发浓缩。
The orthogonal experiment and fuzzy comprehensive evaluation were applied to study the technology of Tengcha extract. The results showed that the most suitable conditions were as following：extracting tempera ture 90 ℃,extracting time 50 min,and the ratio of solid to liquid 1 ∶ 30（g/m L）,the extraction rate was39.41 %,the sensory quality of Tengcha beverage made by RO process was superior to vacuum evaporation.
出处
《食品研究与开发》
CAS
北大核心
2016年第20期123-125,163,共4页
Food Research and Development
关键词
藤茶提取液
正交试验
浓缩
模糊评判
Tengcha extract
orthogonal test
concentration
fuzzy comprehensive evaluation
