莲藕复合果蔬汁配比优化方法探讨  

Optimizing to the Reconstitution of Four Kinds of Fruit and Vegetable Juices

作　　者：张丽华[1] 顾振新[1] 韩永斌[1] 陆小雪[1] 孙晶[1] 陈培奇 刘安虎 邱永新 

机构地区：[1]南京农业大学农业部农畜产品加工与质量控制重点开放试验室 [2]连云港东海果蔬汁有限公司,连云港223000

出　　处：《食品与发酵工业》2006年第3期129-131,共3页Food and Fermentation Industries

基　　金：江苏省科技招标项目资助。

摘　　要：运用Mixture D-optimal设计,以感官评价为响应值,研究了以莲藕、梨、冬瓜和苹果4种原汁的不同配比对复合果蔬汁风味等感官品质的影响,确定了莲藕复合果蔬汁最优配方为:莲藕原汁49%、梨原汁21%、冬瓜原汁10%和苹果原汁20%,成品的糖酸比为20.34。Four kinds of juices were extracted from lotus root, pear, Chinese watermelon and apple respectively, then mixed and optimized with D-Optimal mixture design. The organoleptic properties of the mixed juice with different proportion of the four kinds of juices were evaluated. The results showed that the optimum formula of the mixed juice was 49 % lotus root juice, 21% pear juice, 10 % Chinese watermelon juice and 20 % apple juice. The ratio of sugar to acid can be accepted by consumers easily at 20.34.

关 键 词：D-最优混合设计 复合果蔬汁 感官评定 糖酸比 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]