模糊数学感官评价法优化苦荞茶红枣汁复合饮料制作工艺  

Optimization of Processing Technology of Tartary Buckwheat Tea Jujube Juice Compound Beverage by Fuzzy Mathematical Sensory Evaluation

作　　者：薛宝玲 宋晓彬 XUE Baoling;SONG Xiaobin(Vocational and Technical College of Inner Mongolia Agriculture University,Baotou 014109;UlanqabFood andDrug Inspection Institute,Ulanqab 012000)

机构地区：[1]内蒙古农业大学职业技术学院食品工程技术系,包头014109 [2]内蒙古乌兰察布市食品药品检验所,乌兰察布012000

出　　处：《食品工业》2022年第11期41-45,共5页The Food Industry

摘　　要：当前苦荞茶复合饮料品种较少,优选具有保健功效的红枣原汁与苦荞茶制作复合茶饮料,能够丰富市场单一的苦荞茶饮料类型。选取苦荞茶原汁、红枣原汁、白砂糖、柠檬酸、羧甲基纤维素钠(CMC)分别进行单因素试验,利用模糊数学感官评价法确定复合饮料的最佳工艺配方。红枣原汁30%、苦荞茶汁75%、绵白糖8%、柠檬酸0.35%、羧甲基纤维素钠0.6%时苦荞茶红枣汁复合茶饮料色泽及风味最佳,液体透明,稳定性良好并且均匀无沉淀,具有苦荞茶复合饮料特有的滋气味。There were few varieties of tartary buckwheat tea composite drinks. The selection of red jujube juice with health care effect and tartary buckwheat tea to make composite tea drinks could enrich the single type of tartary buckwheat tea drinks in the market. Tartary buckwheat tea juice, red jujube juice, white granulated sugar, citric acid and sodium carboxymethyl cellulose(CMC) were selected for single factor test respectively, and the best technological formula of compound beverage was determined by fuzzy mathematical sensory evaluation method. When red jujube juice was 30%, tartary buckwheat tea juice was 75%, soft white sugar was 8%, citric acid was 0.35% and sodium carboxymethyl cellulose was 0.6%, tartary buckwheat tea and red jujube juice compound tea beverage had the best color and flavor, transparent liquid, good stability and uniform no precipitation, with the unique Ziqi flavor of tartary buckwheat tea compound beverage.

关 键 词：模糊数学 感官评价 红枣汁 苦荞茶 复合饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]