苦瓜澄清饮料的开发及其质量评定模型的建立  

The exploitation of bitter gourd juice and establishment of quality model

作　　者：李雷刚[1] 曹荣安[1] 张丽萍[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319

出　　处：《中国食品添加剂》2008年第3期129-134,共6页China Food Additives

摘　　要：目的:研究开发一种苦瓜澄清汁饮料,并通过模糊数学处理建立一种饮料的质量评定模型,为生产实践提供技术参考。方法:主要采用感官评定与理化指标相结合对产品进行评定,通过综合指标的比较获得最佳的工艺参数。结果:经过综合指标的比较,得知NaCl用量7%,去苦脱涩15min,在95℃漂烫0·5min条件下获得最高综合指标。结论:建立的质量评定模型使感官指标的主观差别通过数学处理得到有效降低,从而可以对产品进行更客观的评价。Objective： To research and develop a kind of clarify juice beverage by bitter gourd, and build up a kind of quality model with fuzzy mathematics, and provide a technique reference for producing. Methods： Mainly adopted sense organs together with physics and chemistry index to evaluate the product, compared the comprehensive index relatively and acquired the best craft parameter. Results： Through the comparison of comprehensive index, NaCl 7%, deleted bittemess 15 min, acquired the best comprehensive index under the condition that bored 95 ℃, 0. 5 min. Conclusion： The establishment of quality model made the subjective difference cut down effectively by mathematics processing, carryed on a more objective evaluation to the product.

关 键 词：苦瓜饮料 模糊数学 模型 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]