基于模糊数学感官评价法的辣木保健饮料研制  

Sensory Assessment of Moringaoleifera Health Drink

作　　者：邢军梅 李志忠[1] 任海伟[1] 谢丹[1] 宋妍[1] 张曼芳[1] 张飞[1] 

机构地区：[1]兰州理工大学生命科学与工程学院/甘肃省生命科学与食品工程实验教学示范中心,甘肃兰州730050

出　　处：《粮油加工（电子版）》2015年第7期58-60,64,共4页Machinery for Cereals Oil and Food Processing Main Contents

基　　金：甘肃省自然科学基金(145RJZA064;148RJZA015);兰州理工大学红柳青年教师培养计划(Q201207);兰州市科技计划项目(2012-2-68)

摘　　要：以辣木树叶为原料,开发一种口感良好、营养保健的饮料,并利用模糊数学法,从色泽、状态、气味与滋味和杂质等方面进行感官评定。结果表明:辣木保健饮料的最佳调配工艺为蜂蜜0.5%、柠檬酸0.01%和木糖醇0.15%,该调配工艺研制出的饮料茶香清淡、口感适宜,且富含黄酮和酚类物质,具有一定的保健功能。Feasibility of developing a kind of health drink by utilizing Moringaoleifera leaves as resources was discussed. In this study, we used of Moringaoleiferahealth drink were analyzed with different process designsbased on fuzzy mathematics in sen- solve assessmentwilh color, state, aroma and taste, and impurities used as evaluating factor. Results showed that Moringaoleifer- aheahh drink taste was the best, rich in flavonoids and phenolic substances and had certain health care function under optimum process design condition of honey 0.5%, citric acid 0.01%, and xylitol 0.15%.

关 键 词：辣木 保健饮料 模糊数学法 感官评定 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]