均匀设计与模糊数学感官评价法优化辣椒固体饮料制备工艺  

Optimization of Chili-based Solid Beverage Formula by Uniform Design and Fuzzy Mathematics

作　　者：陶继芳 尹俊 潘海 周慧 付晓萍[1] TAO Ji-fang;YIN Jun;PAN Hai;ZHOU Hui;FU Xiao-ping(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,Yunnan,China;Yunnan Plant Collection Biotechnology Co.,Ltd.,Kunming 650032,Yunnan,China)

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201 [2]云南植系集合生物科技有限公司,云南昆明650032

出　　处：《食品研究与开发》2023年第10期146-152,共7页Food Research and Development

基　　金：云南省重大科技专项计划(202002AA1000052-6)。

摘　　要：以云南特色丘北辣椒为主要原料,经过浸提、浓缩、干燥工艺研制辣椒固体饮料。运用模糊数学评价法进行试验,确定优、良、差3个质量等级,对产品的色泽、香味、滋味、口感、组织状态5个方面进行评价,以模糊综合评分为指标,建立模糊数学感官评价体系。利用单因素与均匀设计试验优化辣椒固体饮料制备工艺。结果表明:辣椒固体饮料最佳制备工艺为辣椒(丘北辣椒、小米辣质量比3∶2)25 g、枸杞8.8 g、黄芪10 g、黄精5 g、西洋参10 g、红景天5 g、辣木叶5 g加入1 L沸水中浸提、打浆、过滤后,加入麦芽糊精1.250%、柠檬酸0.0.75%、苹果酸0.027%、三氯蔗糖0.014%;该方法研制的辣椒固体饮料颗粒均匀,冲调后汤色呈褐色,色泽均匀,酸甜辣适口,香气协调,无不良风味。With Yunnan Qiubei chili as the main raw material,a solid beverage was developed through extrac-tion,concentration,and drying.The evaluation method of fuzzy mathematics was used to carry out the experi-ment.The quality grades of excellent,good,and poor were determined to evaluate the color,aroma,taste,mouth feel,and consistency of the product.The fuzzy mathematics-based sensory evaluation system was established with the fuzzy comprehensive score as the index.The formula of chili-based solid beverage was optimized by sin-gle factor test and uniform design.The optimum process was as follows:the chili(Qiubei chili∶Xiaomi chili=3∶2,mass ratio)25 g,Fructus Lycii 20 g,milkvetch root 10 g,Rhizoma polygonati 5 g,Radix panacis Quinquefolii 10 g,rose-boot 5 g,and Moringa oleifera leaves 5 g were extracted in 1 L boiling water,followed by pulping and filtration,and the filtrate was mixed with maltodextrin 1.250%,citric acid 0.125%,malic acid 0.030%,and su-cralose 0.013%.The resulting chili-based solid beverage featured uniform granules and the yielded liquid bev-erage had uniform brown color,appropriate sour,sweet,and spicy taste,and harmonious aroma,with no offensive odor.

关 键 词：模糊数学 均匀设计 辣椒 饮料 工艺 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程]