应用Design Expert优化复合果蔬汁运动饮料配方的研究  

Application of Design Expert in Study on Formulation of Compound Fruit and Vegetable Juice Sport-beverage

作　　者：周志华[1] 金锋[1] 惠更平[1] 

机构地区：[1]江苏食品职业技术学院,淮安223003

出　　处：《食品工业》2011年第8期41-43,共3页The Food Industry

摘　　要：为筛选具有改善人体运动机能的复合果蔬汁运动饮料,提高人们运动机能、丰富运动饮料市场。通过Design Expert进行最佳配方设计,建立各组分比例对产品感官质量之间的回归模型,考查各组分间的相互效应。获得复合果蔬汁运动饮料的最优配方为:淮山药汁24.59%、牛蒡汁19.33%、胡萝卜汁19.56%、番茄汁17.71%、苹果汁8.12%、白砂糖6.99%、柠檬酸1.17%。In order to improvement human body motor function compound fruits and vegetables juice movement drink,to enhance the people motor function,the rich movement drink market to serve.Carries on the best compound design through Design Expert,establishes various components proportion to between the product esthetic quality regression model,examines during various components the mutual effect.Obtains the compound fruits and vegetables juice movement drink the most superior formula is：Huai Rhizoma 24.59%,burdock juice 19.33%,carrot juice 19.56%,tomato juice 17.71%,cider 8.12%,sucrose 6.99%,citric acid 1.17%.

关 键 词：优化设计 复合果蔬汁 饮料 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]