基于模糊数学综合评判优化分心木复合茶饮料配方  

Optimization of Compound Tea Formula of Diaphragma juglandis Fructus Based on Fuzzy Mathematics Comprehensive Evaluation

作　　者：韩晓江 张校琰 王涛 许飞利 郭耀东 HAN Xiao-jiang;ZHANG Xiao-yan;WANG Tao;XU Fei-li;GUO Yao-dong(College of Health Management,Shangluo University,Shangluo 726000,China;Shaanxi‘Four Subjects and One Union’Qinling Health Food Ingredients and Walnut Industry Technology School-Enterprise ResearchCenter,Shangluo 726000,China)

机构地区：[1]商洛学院健康管理学院,陕西商洛726000 [2]陕西“四主体一联合”陕西秦岭健康食品配料及核桃产业技术校企联合研究中心,陕西商洛726000

出　　处：《保鲜与加工》2022年第10期76-83,共8页Storage and Process

基　　金：商洛学院科学研究计划项目(20FK002);商洛学院引进人才科研启动基金项目(20SKY030);陕西省省级大学生创新创业项目(S202111396028)。

摘　　要：以分心木、菊花、金银花为主要原料,利用模糊数学算法综合评价优化分心木复合茶饮料配方。通过感官评定、正交试验优化得到最佳配方为:分心木浸提液添加量35%,菊花浸提液添加量20%,金银花浸提液添加量25%,β-环状糊精添加量4.0 g/L,柠檬酸添加量0.6 g/L,安赛蜜添加量0.8 g/L。该条件下制得的茶饮料呈浅褐色,组织均匀,酸甜可口,富有分心木独特的滋味。将产品分别于20℃室温和4℃低温条件下储藏100 d后色泽都会加深,但室温储藏的产品L^(*)值下降了23.08%,而低温储藏的产品L^(*)值仅下降了12.76%,说明低温条件更有利于保持分心木茶饮料的储藏品质。In this study, a compound tea beverage made of Diaphragma juglandis Fructus, chrysanthemum and honeysuckle was comprehensively evaluated, and its formula was optimized by fuzzy mathematical algorithm. The optimum processing parameters were obtained by sensory evaluation and orthogonal optimization. The results showed that the formular of the tea beverage in terms of 35% Diaphragma juglandis Fructus, 20% chrysanthemum,and 25% honeysuckle with the additions of 4.0 g/L β-cyclodextrin, 0.6 g/L citric acid and 0.8 g/L acesulfame had light brown color with uniform structure, and tasted sour, sweet and delicious as well as the unique taste of Diaphragma juglandis Fructus. After 100 days of storage at low temperature and room temperature, the color of the product became darker, but the low temperature L^(*)decreased by 12.76% under 4 ℃, whereas the value reached23.08% at the room temperature. It suggested that low temperature conditions were more conducive to maintaining the storage quality of Diaphragma juglandis Fructus compound tea beverages.

关 键 词：分心木 模糊数学法 复合茶饮料 配方 色泽变化 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]