基于模糊数学综合感官评价的红松针茶饮料的制作  

Manufacture of Korean Pine Needle Tea Drink Based on Fuzzy Mathematic Sensory Evaluation

作　　者：刘静波[1] 吴丽英[1] 宫新统[1] 张燕[1] 董立维[1] 董红竹[1] 

机构地区：[1]吉林大学军需科技学院营养与功能食品研究室,吉林长春130062

出　　处：《现代农业科技》2013年第7期308-311,共4页Modern Agricultural Science and Technology

基　　金：国家科技支撑计划项目(2012BAD33B03)

摘　　要：以红松松针为原料，通过单因素试验、正交试验，结合模糊数学感官评价方法研究了红松针茶饮料的制作工艺。结果表明，红松针茶饮料的最佳制作条件为：新鲜松针在3％～5％的食用NaCl溶液中浸泡12～24h，恒温干燥箱40℃干燥1h，180℃条件下远红外食品电烘炉中炒茶15min，100℃水提30min，在调配时绵糖添加量为3．5％，木瓜果粉添加量为0．15％，异维生素C钠的添加量为O．15％。Using the korean pine needles as the main raw material, manufacture technology of korean kine needle tea drink was studied by using one-factor test and orthogonal test based on method of fuzzy mathematic sensory evaluation.The results showed that the best production prescription and processing were as the following：soaking in the 3%-5% NaC1 12-24 hours, drying in the electro thermal constant-temperature dry box for 1 hour at the temperature of 40 ℃ ,baking in the food oven for 15 minutes at the temperature of 180 ℃ ,boiling in the boiled water for 30 min at the temperature of 100℃, adding 3.5% of sugar and 0.15% of papaya fruit powder and 0.15% of sodium erythorbate.

关 键 词：红松松针 茶饮料 模糊数学综合感官评价 

分 类 号：TS201.1[轻工技术与工程—食品科学]