摘要
以藿香为主要原料,优选一款适合夏季饮用的健康饮料的配方。先应用正交试验法确定藿香、淡竹叶和金银花三种原料混合提取的最佳比例,进而综合运用正交试验法及模糊综合评价法优化并筛选饮料所加辅料及食品添加剂的最佳添加比例。结果显示,藿香、淡竹叶和金银花三者混合提取的最佳复配质量比为1︰2︰2,最佳配方为:蜂蜜6%,牛磺酸0.04%,赤藓糖醇5%,甜菊糖苷0.02%,利用该配方制备饮料的整体感官品质较高。结果表明,模糊综合评价法适用于饮料配方的优化及筛选。
Investigate the feasibility of the application of orthogonal test and fuzzy comprhensive evaluation in the formula optimization of a kind of health beverage from Ageratum and Lophatherum gracile. Determine the best proportion of mixed extraction of three kinds of raw materials, on the basis, the best proportion of accessories and food additives was also screened by the orthogonal test and fuzzy comprhensive evaluation. The results showed that the best proportion of mixed extraction （Ageratum, Lophatherum gracile and Lonicerajaponica） was 1 ： 2 ： 2 and the best proportion of accessories and food additives was as follows： honey 6%, taurine 0.04%, erythritol 5%, stevioside 0.02%. It was evident that the method was appropriate for the screening of the formula.
出处
《食品工业》
北大核心
2017年第6期128-131,共4页
The Food Industry
关键词
正交试验法
模糊综合评价法
配方
饮料
orthogonal test
fuzzy comprhensive evaluation
formula
beverage
