摘要
以筠姜、红枣为原料研制一款饮料,考察纯椰子粉、白砂糖、柠檬酸对其感官品质的影响。通过单因素分析及响应面试验,建立模糊数学感官评价体系进行感官评定,以模糊数学感官评分和离心沉淀率为指标,结合主客观赋权法最终得出综合评分,优选出筠姜红枣椰奶饮的最佳工艺条件。产品的最佳配方为以饮料总质量为基准,筠姜红枣混合液(二者质量比为1∶2)30%、纯椰子粉添加量3.1%、白砂糖添加量3.1%、柠檬酸添加量0.023%。在此条件下制得的筠姜红枣椰奶饮料呈奶咖色,均匀有光泽,组织流动性好,无分层,红枣与纯椰子粉中和了筠姜自身的苦味,使其具有类似于咖啡的滋味。
A kind of beverage is developed using Rhizoma Zingiberis and jujube as the raw materials,and the effects of pure coconut powder,white granulated sugar and citric acid on its sensory quality are investigated.Through single factor analysis and response surface test,a fuzzy mathematics sensory evaluation system is established for sensory evaluation.With fuzzy mathematics sensory score and centrifugal sedimentation rate as the indexes,by combining subjective and objective weighting method,the comprehensive score is finally obtained,and the optimal process conditions for Rhizoma Zingiberis and jujube coconut milk beverage are selected.Based on the total mass of the beverage,the optimal formula for the product is the mixed solution of Rhizoma Zingiberis and jujube(with the mass ratio of 1∶2)of 30%,the addition amount of pure coconut powder of 3.1%,the addition amount of white granulated sugar of 3.1%and the addition amount of citric acid of 0.023%.The Rhizoma Zingiberis and jujube coconut milk beverage prepared under these conditions has a milky coffee color,uniform luster,good tissue fluidity,and no layering.Jujube and pure coconut powder neutralize the bitterness of Rhizoma Zingiberis itself,giving it a taste similar to coffee.
作者
付家莉
罗霜
陈柯宇
王剑波
尤晓舟
FU Jia-li;LUO Shuang;CHEN Ke-yu;WANG Jian-bo;YOU Xiao-zhou(College of Food and Biological Engineering,Chengdu University,Chengdu 610106,China;Key Laboratory of Translational Chinese Medicine in Sichuan Province,Sichuan Institute for Translational Chinese Medicine,Sichuan Academy of Chinese Medicine Sciences,Chengdu 610041,China;School of Pharmacy,Shaanxi University of Chinese Medicine,Xianyang 712046,China)
出处
《中国调味品》
CAS
北大核心
2024年第5期113-119,共7页
China Condiment
基金
四川中医药省级发展专项资金(川中医药办发[2020]39号)。
关键词
筠姜椰奶
主客观赋权法
模糊数学法
响应面试验
工艺优化
Rhizoma Zingiberis coconut milk
subjective and objective weighting method
fuzzy mathematics method
response surface test
process optimization
作者简介
付家莉(1998-),女,硕士,研究方向:食品加工与安全;通信作者:王剑波(1965-),男,研究员,博士,研究方向:中药新药及大健康产品研发。
