食品与发酵工业 >

2021 , Vol. 47 >Issue 1: 172 - 179

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024714

生产与科研应用

蟠桃-葡萄-黑枸杞复合饮料的配方优化

  • 代文婷 ,
  • 王远 ,
  • 邢丽杰 ,
  • 吴宏 ,
  • 康效宁 ,
  • 吴洪斌 ,
  • 王世萍 ,
  • 代佳慧
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  • 1(海南省农业科学院农产品加工设计研究所,海南 海口,570100)
    2(海南省热带果蔬冷链研究重点实验室,海南 海口,570100)
    3(新疆农垦科学院,新疆 石河子,832000)
    4(新疆农垦科学院农产品加工研究所,新疆 石河子,832000)
硕士,助理研究员(邢丽杰高级实验师和吴宏研究员为共同通讯作者,E-mail:37768449@qq.com;spwh624@sina.com)

收稿日期: 2020-06-11

  修回日期: 2020-07-06

  网络出版日期: 2021-02-03

基金资助

新疆生产建设兵团重点领域科技攻关计划项目(2018AB011)

收起

Optimization of formula of flat peach grape and black wolfberry compound beverage

  • DAI Wenting ,
  • WANG Yuan ,
  • XING Lijie ,
  • WU Hong ,
  • KANG Xiaoning ,
  • WU Hongbin ,
  • WANG Shiping ,
  • DAI Jiahui
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  • 1(Institute of Processing & Design of Agroproducts,Hainan Academy of Agricultural Science, Haikou 570100, China)
    2(Key Laboratory of Hainan Tropical Fruit and Vegetable Cold Chain, Haikou 570100, China)
    3(Xinjiang Academy of Agricultural Reclamation Science,Shihezi 832000,China)
    4(Instiute of Agroproducts Processing Science and Technology, Xinjiang Academy of Agricultural Reclamation Science, Shihezi 832000,China)

Received date: 2020-06-11

  Revised date: 2020-07-06

  Online published: 2021-02-03

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摘要

以黑枸杞、蟠桃和葡萄(质量比1∶3∶3)为主要原料,以感官评分为考察指标,采用单因素试验和响应面法结合模糊数学综合评价法优化蟠桃-葡萄-黑枸杞复合饮料的配方。结果表明,添加木糖醇1%、三氯蔗糖0.001 4%、罗汉果甜苷0.001 4%、柠檬酸0.1%(均为质量分数),复合饮料感官评分为(8.38±0.03),与模型理论值接近。此条件下制得的复合饮料色泽亮丽、香气宜人、酸甜可口,糖酸比4.2∶1、花青素含量为144 μg/mL、总糖11.2 g/100 g、总酸3.4 g/100 g,且富含13种氨基酸。此款复合饮料色泽口感较佳,组织状态稳定。

关键词： 复合饮料; 模糊数学; 综合评价法; 响应面法

本文引用格式

代文婷 , 王远 , 邢丽杰 , 吴宏 , 康效宁 , 吴洪斌 , 王世萍 , 代佳慧 . 蟠桃-葡萄-黑枸杞复合饮料的配方优化[J]. 食品与发酵工业, 2021 , 47(1) : 172 -179 . DOI: 10.13995/j.cnki.11-1802/ts.024714

Abstract

In this study, black wolfberry, flat peach and grape were used as the raw materials to optimize the flat peach grape black wolfberry compound beverage recipe, which was aimed to make the sensory evaluation results more scientific and objective and to obtain an optimum formula as well.The single factor tests and the response surface method in combination with fuzzy mathematics comprehensive evaluation method were applied to optimize the compound beverage recipe.The results showed that, when 1% xylitol, 0.001 4% sucralose, 0.001 4% mogroside, and 0.1% citric acid were added to the compound beverage, and the sensory evaluation score was as high as 8.38±0.03, which was close to the theoretical value of the model.The compound beverage displayed a bright color, pleasant aroma, sweet and sour flavor.Meanwhile the acid-sugar ratio was 4.2∶1, and the contents of anthocyanin, total sugar, total acid were 144 μg/mL, 11.2 g /100 g, 3.4 g/100 g, respectively, and it was rich in 13 kinds of amino acids.The experimental results can provide a theoretical basis for the industrial production of flat peach,grape and black wolfberry compound beverage.

Key words： compound beverage; fuzzy mathematics; comprehensive evaluation; response surface methodology

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