模糊数学评判苹果汁豆奶饮料的生产配方  

Comprehensive evaluation of formula of apple juice-soymilk beverage based on fuzzy math

作　　者：李运冉[1] 朱科学[1] 周惠明[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2010年第11期239-241,244,共4页Science and Technology of Food Industry

基　　金：国家科技部农业成果转化基金项目(2007C50040)

摘　　要：以大豆、苹果汁为主要原料,添加适量的甜味剂、酸度调节剂、乳化稳定剂,配制出营养丰富,风味良好的苹果汁豆奶饮料;探讨了苹果汁豆奶饮料的生产工艺流程和操作要点;通过正交实验和模糊数学评判得到该饮料的最佳配方。结果表明,苹果汁豆奶饮料的最佳配方为:豆奶40%,苹果汁10%,蔗糖10%,柠檬酸0.1%。所得产品色泽均匀,香味协调,组织细腻,酸甜可口。A soy milk beverage characterized by rich nutrients and good fiavour were developed from soybean and apple juice as the major materials, with the addition of sweeteners, acidity regulator,emulsifiers and stabilizers.The processing flow and key operation points were studied.Orthogonal design and fuzzy mathematical comprehensive evaluation were applied together to obtain the best formula.The experimental results indicated that the best formula of the beverage was as follows：40% of soymilk, !0% of apple juice, 10% of sucrose and 0.1% of citric acid.The products with uniform color,mild aroma,fine smooth tissue,pleasant sweetness and sourness were obtained.

关 键 词：苹果汁 豆奶 加工工艺 配方 模糊评价 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]