基于模糊数学的苦瓜饮料矫味及感官评定  

FLAVOR CORRECTION AND SENSORY ASSESSMENT OF BITTER GOURD BEVERAGE BASED ON FUZZY MATHEMATICS

作　　者：王军锋[1] 周显青[1] 张玉荣[1] 张晓琼[2] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《河南工业大学学报（自然科学版）》2012年第4期45-48,共4页Journal of Henan University of Technology：Natural Science Edition

摘　　要：在经过纤维素酶水解、活性物质充分释放的苦瓜提取液中添加β-环状糊精、甘氨酸、精氨酸进行包埋及矫味试验,采用模糊数学评分法对添加不同配比矫味剂的苦瓜活性饮料的口感及苦味进行综合评定.结果表明,添加0.5%β-环状糊精和2%甘氨酸的苦瓜活性饮料的评定级别高、口感好,在此条件下制得的苦瓜活性饮料滋味清甜略酸、具有苦瓜特有的风味,更易于被消费者接受.In this paper, we carried out embedding and flavor correcting test by adding β -cyclodextrin, glycine and arginine was into bitter gourd extract prepared by hydrolysis with cellulose enzyme and having fully-released active substances, and comprehensively evaluate the flavor and taste of the active bitter gourd beverage in which flavoring agents with different addition ratios were added by fuzzy mathematics. The results showed that the bitter gourd beverage containing 0.5% β-cyclodextrin and 2% glycine had the highest evaluation grade and good taste. The bitter gourd active beverage made under this condition was sweet with slightly acid taste, and had the special flavor of bitter gourd, and was easy to be accepted by consumers.

关 键 词：苦瓜饮料 苦味 矫味剂 模糊数学 感官评定 

分 类 号：TS201.2[轻工技术与工程—食品科学]