薏米胡萝卜复合饮料工艺配方的优化研究  

Research on Optimization of Technological Formula of Barley and Carrot Compound Beverage

作　　者：黄建初 李崇高[2] 胡涛 李瑞婷 HUANG Jianchu;LI Chonggao;HU Tao;LI Ruiting(Engineering College,Guangzhou College of Technology and Business,Guangzhou 510850,China;College of Food Science and Food Health,Guangzhou City Ploytechnic,Guangzhou 510405,China)

机构地区：[1]广州工商学院工学院,广东广州510850 [2]广州城市职业学院食品科学与美食养生学院,广东广州510405

出　　处：《现代食品》2022年第10期68-73,共6页Modern Food

基　　金：广东省普通高校青年创新人才类项目(2018KQNCX306)。

摘　　要：以薏米、胡萝卜为原料,感官评分为响应值,对薏米胡萝卜复合饮料工艺配方进行研究。结果表明,复配稳定剂能有效提高饮料的感官品质。通过拟合分析,得到感官评分的多元回归方程,经p值检验,具有显著意义;进一步拟合优化,该方程能预测饮料的感官评分,当最佳稳定剂配方为果胶0.12%、羧甲基纤维素钠0.17%、蔗糖酯0.11%时,感官品质最高。通过实测和稳定性测定,感官评分实测值与预测值相当,稳定系数最高。Using barley and carrot as raw materials,and sensory score as response value,the technological formula of barley and carrot compound beverage was studied.The results show that the compound stabilizer can effectively improve the sensory quality of beverages.Through the fitting analysis,the multiple regression equation of the sensory score was obtained,and the p-value test showed significant significance;further fitting optimization,the equation could predict the sensory score of the beverage,when the best stabilizer formula was pectin 0.12%,sodium carboxymethyl cellulose 0.17%and sucrose ester 0.11%,the sensory quality is the highest.Through the actual measurement and stability measurement,the measured value of the sensory score is equivalent to the predicted value,and the stability coefficient is the highest.

关 键 词：薏米胡萝卜复合饮料 工艺配方优化 复配稳定剂 响应面法 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]