模糊数学评价法优化刺梨酸奶片工艺研究  

Optimization on the Technology of Rosa Roxburghii Yoghurt Tablets by Fuzzy Mathematical Evaluation

作　　者：赵胜娟[1] 梁华[1] 陈树兴[1] 费鹏 徐云凤 ZHAO Shengjuan;LIANG Hua;CHEN Shuxing;FEI Peng;XU Yunfeng(College of food and bioengineering,Henan University of Science and Technology,Luoyang 471023,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023

出　　处：《中国乳品工业》2020年第2期57-60,共4页China Dairy Industry

基　　金：河南科技大学博士科研启动基金项目(13480068)。

摘　　要：以刺梨粉、酸奶粉和复合甜味剂为主要原料,通过单因素实验、正交实验和模糊数学感官法优化刺梨酸奶片的最佳工艺条件。结果表明:对刺梨酸奶片影响顺序为刺梨添加量>刺梨添加量>复合甜味剂添加量;最优配方:刺梨粉添加量为3%,酸奶粉添加量为75%,复合甜味剂添加量为18%,麦芽糊精为4%(均为质量分数)。在此条件下,刺梨酸奶片色泽均匀、酸甜可口、含化时间适宜、携带方便且具有刺梨和酸奶的营养价值。In this study, Rosa roxbunghii powder, yogurt powder and compound sweetener were used as the main raw materials. The optimum processing condition of Rosa roxburghii yoghurt tablets(RRYT) was optimized by single factor test, orthogonal test and fuzzy mathematical sensory method. The results showed that the order of influence on RRYT was Rosa roxbunghii powder content > yogurt powder content > compound sweetener content. The optimal formula was: 3% Rosa roxbunghii powder content, 75% yogurt powder, 18% compound sweetener, and 4% maltodextrin. Under these conditions, the RRYT has uniform color, sweet and sour taste, suitable time for inclusion, convenient to carry and the nutritional value of Rosa roxbunghii and yogurt.

关 键 词：刺梨 酸奶片 正交实验 模糊数学 感官评价 

分 类 号：TS252.59[轻工技术与工程—农产品加工及贮藏工程]