摘要
探讨不同的荔枝和苹果汁配比对混合果汁饮料感官指标的影响。应用混料设计中的极顶设计,按不同质量分数:水(70%～90%)、荔枝汁(5%～15%)和苹果汁(5%～15%)的限定水平条件中组合不同的混合果汁饮料配方,利用5分嗜好尺度感官评定法评定混合果汁样品的香气、滋味、色泽和总体评价4个感官指标,采用Design Expert统计软件分析数据,通过建立回归方程及多目标优化分析,获得优化的混合果汁配比为70%水、15%荔枝汁和15%苹果汁,经验证实验,优化配方的香气、滋味、色泽和总体评价指标分值分别为4.19、3.92、4.12和3.73,与预测值相符。
In this work, extreme vertex design was used as a type of mixture design to optimize the formulation of a blended beverage comprising lychee and apple juice. The effect of different proportions of water （70%-90%）, lychee juice （5%-15%） and apple juice （5%-15%） on sensory parameters of blended beverages was investigated. Four sensory parameters of blerided beverages such as aroma, taste, color and overall quality were evaluated using a 5-point hedonic scale. Statistical analysis of data using Design Expert software was carried out to build a regression model for each of the four sensory parameters. Based on comprehensive consideration of these sensory parameters, the optimal beverage formulation was found to consist of 70% water, 15% lychee juice and 15% apple juice. The actual sensory scores of the optimized beverage formulation were 4.19, 3.92, 4.12 and 3.73 for aroma, taste, color and overall quality, respectively, in good agreement with their predicted counterparts.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第4期23-27,共5页
Food Science
基金
国家荔枝龙眼产业技术体系项目(CARS-33)
关键词
混料设计
荔枝汁
苹果汁
混合果汁配方
mixture design
lychee juice
apple juice
blended beverage formulation
作者简介
林文祥（1987-），男，硕士研究生，研究方向为食品加工与保藏。E-mail：scaufood@gmail．com
通信作者：胡卓炎（1961-），男，教授，博士，研究方向为食品加工与保藏。E-mail：zyhu@scau．edu．cn
