摘要
以鬼针草和蜂蜜为原料,研究鬼针草原液、蜂蜜、白砂糖和柠檬酸添加量对鬼针草蜂蜜饮料感官品质的影响。在单因素试验基础上,利用响应曲面法确定最佳工艺条件。结果表明,最佳工艺参数为:鬼针草原液添加量60.05 mL、蜂蜜添加量5.28 g、白砂糖添加量13.59 g、柠檬酸添加量0.10 g,制得的饮料感官评分最好。用模糊数学评价产品投放市场可接受度,88.125%在校大专生和86.65%中年人消费者喜欢。
The Bidens and honey as raw material,study the Bidens liquid,honey,sugar and citric acid addition on the effects of Bidens honey drink sensory quality.On the basis of single factor experiment,the best process condition was determined by response surface method.The results showed that the optimum process parameters were as follows:the amount of Bidens added 60.05 mL,the amount of honey added 5.28 g,the amount of sugar added 13.59 g and the amount of citric acid added 0.10 g were the best sensory scores of the drinks.With fuzzy mathematics to evaluate the market acceptability of products,the result was 88.125%of college students and 86.65%of middle-aged like it.
作者
刘晓伟
王静静
邵征
潘路路
LIU Xiaowei;WANG Jingjing;SHAO Zheng;PAN Lulu(Changyuan Cuisine Vocational and Technical College,Xinxiang 453400)
出处
《食品工业》
CAS
北大核心
2020年第8期90-94,共5页
The Food Industry
基金
河南省高等学校重点科研项目(20B550008)
河南省高等职业教育创新发展行动计划(2015-2018)
长垣烹饪职业技术学院院级课题(PYXKY-1801)。
关键词
鬼针草
蜂蜜
饮料
模糊数学评价
Bidens pilosa L.
honey
drink
fuzzy mathematics evaluation
