模糊数学在菠萝果乳固体饮料制备中的应用  

Application of fuzzy mathematics in the preparation of pineapple fruit milk solid beverage

作　　者：徐慧诠[1] 郑为完[2] 高媛媛[2] 

机构地区：[1]福建师范大学福清分校,福建福清350300 [2]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品工业科技》2012年第1期308-310,317,共4页Science and Technology of Food Industry

摘　　要：以大豆油为芯材,菠萝果汁及其他材料为壁材,结合微胶囊技术采用喷雾干燥制备新型的菠萝果汁粉末油脂,并以菠萝果汁粉末油脂为原料,添加乳粉、白砂糖及柠檬酸以模糊数学感官评价法采用正交实验配制新型的菠萝果乳固体饮料。结果表明,菠萝果汁固体饮料较优的配方为:菠萝果汁粉末油脂20g、乳粉12g、白砂糖16g、柠檬酸0.1g,热水冲融后为均匀细腻乳状液,气味宜人,酸甜可口。Pineapple juice powder oil was prepared by spray drying,with the soybean oil as core material,pineapple fruit juice and other materials as wall materials.A new type of pineapple fruit milk solid beverage was prepared through orthogonal test by sensory evaluation method of fuzzy mathematics,with pineapple juice powder oil,milk powder,sugar and citric acid as the major materials.The experimental results indicated that the best formula of the solid beverage was as follows：20g pineapple juice powder oil,12g milk powder,16g sugar and 0.1g citric acid.The dissolution of the solid beverage was homogeneous,delicious and had pleasant aroma.

关 键 词：菠萝果汁 粉末油脂 模糊数学 感官评价 固体饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]