复合果蔬汁饮料最优配方的筛选  

Filtration of Optimum Formula of Composite Fruit and Vegetable Juice

作　　者：石云平[1] 李素丽[2] 王星[2] 石燕萍 尹秀华[2] 白厚义[2] 

机构地区：[1]中国科学院广西壮族自治区植物研究所,桂林541006 [2]广西大学,南宁530005 [3]广西桂林农业学校,桂林541006

出　　处：《保鲜与加工》2007年第5期48-51,共4页Storage and Process

摘　　要：采用L9（3^4）正交试验设计对复合果蔬汁饮料生产的4个主要因素（果蔬汁、海藻糖、柠檬酸和稳定剂）进行处理方案设计，按工艺生产出相应的产品，应用Excel程序建立四元二次多项式方程，并进行效应分析，得出各因素对饮料品质的影响，再运用Qbasic寻优程序进行寻优。试验结果表明，4个因素对饮料品质影响大小顺序为：果蔬汁〉稳定剂〉海藻糖〉柠檬酸；复合果蔬汁饮料的最佳配方为：甜红椒汁25％，枸杞汁7．5％，柠檬汁7．5％，海藻糖10％；柠檬酸0．04％；CMC＋黄原胶0．18％。Composite fruit and vegetable juice beverage was optimized by Lg（ 34） orthogonal test. Vegetable juice, trehalose, citric acid and stabilizer are main factor in this test. Each product was produced with certain processing techniques, and then was tasted and evaluated by experts. Four variables polynomial equation which was set up by excel program was applied to analyze the effects on the beverage quality of the four factors. Then, qbasicaid optimum-program was conducted to obtain the optimum formula. The results showed that the importance on the effect of the four factors was vegetable juice〉stabilizer 〉trehalose〉citric acid. The optimum formula of corn-posite fruit and vegetable juice beverage is as follow： red sweet pepper juice 25%, lycium juice 7.5%, lemon juice 7.5%, trehalose 10%, citric acid 0.04%, CMC ＋ xanthan 0.18%.

关 键 词：复合果蔬汁饮料 正交设计 多项式回归分析 品质 最优配方 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]