三种糖源添加剂对营养保健醋的感官影响  

Combined effect of different sugar additives on the nutrition and health vinegar sensory evaluation

作　　者：王强[1] 赵欣[1] 

机构地区：[1]重庆第二师范学院生物与化学工程系,食品安全与营养研究所,重庆400067

出　　处：《食品工业科技》2013年第8期174-178,共5页Science and Technology of Food Industry

基　　金：重庆市自然科学基金项目(CSTC2012jjA80002);重庆教委科学技术研究项目(KJ121504);重庆第二师范学院科研创新团队项目(CQEC08CXTD-03)

摘　　要：以营养保健原产醋为原料,通过响应面法优化三种糖源添加剂对营养保健醋各感官指标,从而确定营养保健醋最优糖源添加工艺。结果表明,添加60g/L蜂蜜,30g/L白砂糖,22g/L冰糖时,营养保健醋感官评价分值最高,且冰糖添加量(p<0.05)、白砂糖添加量与冰糖添加量交互作用、蜂蜜添加量的二次项、白砂糖添加量及冰糖添加量的二次项对营养保健醋感官品评综合得分影响均较显著(p<0.01)。经过模型验证,确定了营养保健醋感官品评综合得分的最佳工艺条件,将为相关企业生产感官更为协调的营养保健醋提供参考依据和理论支持。In order to promote the sensory evaluation and to optimize sensory indexes,the improved technology of nutrition and health vinegar added different kinds and amounts of additives were investigated. The result showed sensory evaluation scores of gruet added honey（60g/L）,granulated sugar（30g/L） and crystal sugar （22g/L） was easily obtained sensory acceptability. Moreover, the sensory influence of nutrition （p〈0.05） and health vinegar was closed relation with honey,granulated sugar and crystal sugar（p〈0.01）. The work determined the optimum additional amount of sugar additives in nutrition and health vinegar for improving the comprehensive sensory acceptability,and the results supplied certain references and theoretical supports for food manufacturers.

关 键 词：营养保健醋 糖源添加剂 感官品评 

分 类 号：TS256.3[轻工技术与工程—食品科学与工程]