基于模糊数学的木姜叶柯玫瑰茄本草饮料制备  

Preparation of Lithocarpus litseifolius and Roselle Herbal Beverage Based on Fuzzy Mathematics

作　　者：周芳[1,2] 崔钟鑫 翁小兰 陈嘉 ZHOU Fang;CUI Zhongxin;WENG Xiaolan;CHEN Jia(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]川渝共建特色食品重庆市重点实验室,重庆400715

出　　处：《西南大学学报（自然科学版）》2024年第4期82-91,共10页Journal of Southwest University(Natural Science Edition)

基　　金：重庆市技术创新与应用发展专项重点项目(CSTB2022TIAD-KPX0091);重庆市体育局体育科研攻关项目(C202211).

摘　　要：木姜叶柯与玫瑰茄的味觉特性限制了两种原料在食品工业中的广泛使用.为拓展木姜叶柯和玫瑰茄的应用,以木姜叶柯和玫瑰茄为主要原料,采用浸提法制备木姜叶柯及玫瑰茄浸提液,通过对饮料气味、色泽、组织状态和滋味进行权重分析,建立了木姜叶柯玫瑰茄本草饮料模糊数学感官评价方法;利用单因素试验和正交试验结合模糊数学感官评价法,确定了木姜叶柯玫瑰茄本草饮料的最佳配方,并对最佳产品的质量指标(可溶性固形物含量、总酸及总多酚质量浓度、澄清度)进行了测定.结果表明:木姜叶柯玫瑰茄本草饮料的最佳配方为木姜叶柯浸提液添加量3%,玫瑰茄浸提液添加量4%,柠檬酸添加量0.03%,复配甜味剂(甜度200)添加量0.03%.通过该配方制得的饮料质地均匀透亮、颜色呈玫红色、酸甜适宜,具有木姜叶柯和玫瑰茄特有的香味,其理化指标测定结果为:可溶性固形物含量0.16%±0.01%,总多酚质量浓度107.42±1.90 mg/L,总酸质量浓度0.30±0.01 g/L,澄清度73.62%±1.35%.The flavor characteristics of Lithocarpus litseifolius and Roselle(Hibiscus sabdariffa Linn.)limit their extensive use in the food industry.In order to expand their applications,L.litseifolius and Roselle were used as raw materials to make herbal beverage in this study.L.litseifolius and Roselle extracts were prepared.The weight analysis was conducted for the odor,color,clarity,and taste in the sensory evaluation,and a fuzzy mathematical sensory evaluation method for the herbal beverage was established.The optimum formula of the beverage was determined by single factor test and orthogonal test combined with fuzzy mathematical sensory evaluation method,and the quality indexes of the optimal product(soluble solid,total acid and total polyphenol content,clarification degree)were determined.The results showed that the optimal formula of the herbal beverage was 3%of the L.litseifolius extract,4%of the Roselle extract,0.03%of the citric acid,and 0.03%of the compound sweetener(sweetness level was 200).The beverage prepared by this formula has uniform and transparent texture,rose-red color,suitable sweet and sour taste,with unique fragrance of L.litseifolius and Roselle.The physical and chemical indexes of the herbal beverage were:soluble solid content 0.16%±0.01%,total polyphenol content 107.42±1.90 mg/L,total acidity content 0.30±0.01 g/L,and clarification 73.62%±1.35%.This study provided a reference for the further development and utilization of L.litseifolius and Rosell.

关 键 词：木姜叶柯 玫瑰茄 模糊数学 感官评价 本草饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]