摘要
以皇冠梨和玫瑰花茶为主要原料研究梨汁玫瑰饮料。以感官评分为评价指标,采用单因素和正交试验,同时结合模糊数学评价法探究梨汁添加量、玫瑰花浸提料液比、白砂糖添加量及抗坏血酸添加量对梨汁玫瑰饮料感官品质的影响。结果表明:相对于玫瑰花浸提液的质量,在梨汁添加量30%,玫瑰花浸提料液比4∶100(g/mL),白砂糖添加量5%(质量百分数),抗坏血酸添加量0.04 g/100 mL条件下制得的梨汁玫瑰饮料颜色浅黄清亮,清香甘甜,感官品质最好。
With crown pear and rose tea as main raw materials to prepare pear-rose beverage.The effects of pear juice addition,solid liquid ratio of rose extract,sugar and ascorbic acid contents on the sensory quality of pear-rose beverage were studied by single factor and orthogonal experiments combined with fuzzy mathematical evaluation with sensory score as an indicator.The results showed that,on the basis of the adding amount of rose extract,the optimal technique conditions were:pear juice 30%,solid liquid ratio of rose extract 4∶100(g/mL),white granulated sugar 5%(m/m)and ascorbic acid 0.04 g/100 mL,the pear-rose beverage prepared was light yellow and clear,fragrant and sweet,with the best sensory quality.
作者
刘艳红
季春艳
程璐
王振杰
刘生杰
LIU Yan-hong;JI Chun-yan;CHENG Lu;WANG Zhen-jie;LIU Sheng-jie(College of Information Engineering,Fuyang Normal University,Fuyang 236037,China;College of Food and Pharmaceutical Sciences,Ningbo University,Ningbo 315000,China)
出处
《保鲜与加工》
CAS
2021年第8期55-60,69,共7页
Storage and Process
基金
安徽省质量工程项目(2020jyxm1421)
国家级大学生创新创业项目(202013619001)
安徽省大学生创新创业计划项目(201913619011)
阜阳市政府-阜阳师范学院横向合作项目(XDHX2016015)资助。
关键词
梨汁玫瑰饮料
感官评价
模糊综合评定
正交试验
pear-rose beverage
sensory evaluation
fuzzy comprehensive evaluation
orthogonal experiment
