模糊综合评判结合响应面优化杭胎菊复合饮  

Fuzzy Comprehensive Evaluation Combined with Response Surface Optimization of Chrysanthemum Compound Drink

作　　者：马晓丽[1] 李晓丹 杨艳君[1] 陈林晶[1] 陈煜荧 冯冰 MA Xiao-li;LI Xiao-dan;YANG Yan-jun;CHEN Lin-jing;CHEN Yu-ying;FENG Bing(Department of Biological Science and Technology,Jinzhong University,Jinzhong Shanxi,030619,China;School of Food Science and Engineering,Shanxi Agricultural University,Taigu Shanxi,030800,China)

机构地区：[1]晋中学院生物科学与技术系,山西晋中030619 [2]山西农业大学食品科学与工程学院,山西太谷030800

出　　处：《晋中学院学报》2022年第3期82-85,共4页Journal of Jinzhong University

基　　金：晋中学院“1331”工程创新团队项目“纤维素酶基因的克隆、发酵研究与环境治理”(jzxyjscxtd202110);“旱作农业谷子绿色生产技术创新团队”(jzxyjscxtd202109).

摘　　要：对一款新型的以杭胎菊、山茱萸、知母等药食同源的原料以体积比配置的5∶3∶1新型复合饮料进行研制.本实验以各原料浸提汁作为复合饮的主料,VC、柠檬酸、蜂蜜、柠檬酸钠作为配料,用感官评价及综合模糊评分的方法对添加剂进行单因素实验,在此基础上以综合评判为指标进行响应面优化.实验结果表明:柠檬酸添加量为0.008%、蜂蜜添加量为6.60%、柠檬酸钠添加量为0.09%,以此配比研制出的复合饮具有鲜亮的色泽以及清新的香味,并且还可弥补原配比口感单一的缺点.This paper studied a 5∶3∶1 new type of compound beverage composed of ingredients of the exact origin of medicine and food,such as chrysanthemum,anemarrhena asphodeloides,cornus officinalis,etc.In this experiment,the extract of each raw material was used as the primary material of the compound drink,and VC,citric acid,honey,and sodium citrate were used as ingredients.Firstly,single-factor experiments on the ingredients and ingredients with sensory evaluation as the index and response surface optimization were carried out based on single-factor experiments combined with a fuzzy comprehensive evaluation.The results showed that citric acid was 0.008%,honey was 6.60%,sodium citrate was 0.09%.The compound drink with this ratio had bright color and fresh flavor and could make up for the shortcoming of a single taste.

关 键 词：杭胎菊 调配 香气 感官评价 综合模糊评分 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]