摘要
目的研究分析胡萝卜樱桃复配运动饮料的最佳配方。方法选定主材料为市售胡萝卜和樱桃,洗净及处理后备用,准备白砂糖、柠檬酸、黄原胶、耐酸性羧甲基纤维素钠(carboxymethyl cellulose sodium, CMC),进行控制变量(单一因素控制印证)实验法,渐次确定最佳配比。将基于不同原材料添加比例制成的饮料,交于5名品鉴人员进行评分,围绕有关结果行正交检验和响应面检验,通过回归方程,判断品鉴评分是否具备有效性。结果将黄原胶和耐酸CMC的添加比例控制在1:2(黄原胶0.05%,耐酸CMC 0.1%)最为理想。响应面分析结果显示:交互项AB的P值<0.05,表明胡萝卜汁与樱桃汁的比例对饮料的口感起决定性作用。二次项A2、B2、C2的P值均<0.01,D2<0.05,说明4项原料对饮料感官评分的影响非简单的线性关系,响应面效果十分显著,表明回归方程的拟合度和可信度均处于较高的水平,证明所述的感官平稳值理论预测结果具备可行性。结论本研究对胡萝卜樱桃复配运动饮料配方的原材料添加比例进行了较为详细的分析,适当修改了部分原材料的配比,对变量的设计方式、评分方式均具备可行性。
Objective To study and analyze the optimal formula of carrot and cherry mixed with sports drink. Methods The main materials were selected as commercial carrots and cherries, washed and treated for reserve, prepared white granulated sugar, citric acid, xanthan gum and acid-resistant carboxymethyl cellulose sodium(CMC). The optimal ratio was gradually determined by controlling variables(single factor control confirmation) experiment. The beverage based on different proportion of raw materials was evaluated by 5 tasters. According to the results, orthogonal test and response surface test were carried out to determine the validity of the evaluation by regression equation. Results The optimal proportion of xanthan gum and acid resistant CMC was 1:2(xanthan gum 0.05%, acid resistant CMC 0.1%). Response surface analysis showed that the P value of interaction term AB was less than 0.05, which indicated that the ratio of carrot juice to cherry juice played a decisive role in the taste of the beverage. The P values of quadratic terms A2, B2 and C2 were all less than 0.01, D2 was less than 0.05, which indicated that the effect of the four raw materials on the sensory score of beverage was not a simple linear relationship, and the response surface effect was very significant, indicating that the fitting degree and reliability of the regression equation were at a high level, which proved that the theoretical prediction results of sensory stationary value were feasible. Conclusion In this study, the raw material proportion of carrot and cherry compound beverage formula was analyzed in detail, and the proportion of some raw materials was modified appropriately. The design method and scoring method of variables were feasible.
作者
陈爱莉
CHEN Ai-Li(China Institute of Industrial Relations,Beijing 100048,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2021年第6期2174-2180,共7页
Journal of Food Safety and Quality
作者简介
通信作者:陈爱莉,硕士,讲师,主要研究方向为体育教育训练学、体育社会学,E-mail:lantian677@163.com。
