紫玉米醋苹果汁复合饮料的研制  

Study on mixed beverage of purple corn vinegar and apple juice

作　　者：杨振东[1,2] 范龚健[1] 慕妮[1] 张田[1] 顾颖娟[1] 顾振新[1] 

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实验室,江苏南京210095 [2]江苏食品职业技术学院,江苏淮安223003

出　　处：《食品工业科技》2009年第6期234-236,共3页Science and Technology of Food Industry

基　　金：江苏省高新技术项目(BG2004323)

摘　　要：采用Box-Behnken设计紫玉米醋苹果汁复合饮料的配方,通过对饮料的感官指标进行模糊数学分析,建立了紫玉米醋苹果汁复合饮料配方的二次多项模型。该模型拟合程度较好(R=0.9239,P<0.05),可用于预测和分析紫玉米醋苹果汁复合饮料的感官评定值。Design Expert 7.0软件对该复合饮料配方进行优化,结果表明:紫玉米醋苹果汁复合饮料的最佳配方为紫玉米醋20mL、苹果汁56mL、蔗糖1.2g和水24mL,此饮料达到易为消费者接受的水平。The formula of mixed beverage of purple corn vinegar and apple juice was investigated by Box-Behnken design in this paper. Secondorder polynomial equation （ P 〈 0.05） was established by fuzzy comprehensive evaluation on sensory evaluation of these formulae.The model-fitting degree was significant（ R = 0.9239, P 〈 0.05）, and could forecast and analyze the sensory evaluation value of this composite beverage.The formula of mixed beverage of purple corn vinegar and apple juice was optimized by Design Expert 7.0.The optimum formula was purple corn vinegar 20mL, apple juice 56mL, sucrose 1.2g and water 24mL. Under this condition, the mixed beverage can be easily accepted by consumer.

关 键 词：紫玉米醋 苹果汁 复合饮料 

分 类 号：TS201.1[轻工技术与工程—食品科学]