基于模糊数学法优化大蒜多糖酸性乳饮料配方及其品质分析  

Optimization of Formula of Garlic Polysaccharide Acidic Milk Beverage Based on Fuzzy Mathematics Method and Its Quality Analysis

作　　者：周婧璇 李海芹 由曌阳 梁星的 常世敏 刘安琪 高伟 ZHOU Jing-xuan;LI Hai-qin;YOU Zhao-yang;LIANG Xing-di;CHANG Shi-min;LIU An-qi;GAO Wei(College of Life Sciences and Food Engineering,Hebei University of Engineering,Handan 056038,China;Handan Key Laboratory of Development of Natural Products and Functional Foods,Handan 056038,China;Handan Chenguang Biotech Group Co.,Ltd.,Handan 057250,China;Hebei Key Laboratory of Comprehensive Utilization of Plant Resources,Handan 057250,China)

机构地区：[1]河北工程大学生命科学与食品工程学院,河北邯郸056038 [2]邯郸市天然产物与功能食品开发重点实验室,河北邯郸056038 [3]邯郸市晨光生物科技集团股份有限公司,河北邯郸057250 [4]河北省植物资源综合利用重点实验室,河北邯郸057250

出　　处：《中国调味品》2025年第4期175-182,共8页China Condiment

基　　金：河北省教育厅教育教学改革研究与实践项目(2021GJJG251);邯郸市科学技术研究与发展计划(21432012314)。

摘　　要：该研究以脱脂乳粉和大蒜多糖为主要原料,添加羧甲基纤维素、三氯蔗糖、柠檬酸等辅料制备大蒜多糖酸性乳饮料。以组织状态、色泽、风味、整体可接受度为评价指标,利用模糊数学法计算感官综合评分,对大蒜多糖添加量、羧甲基纤维素添加量、三氯蔗糖添加量进行配方优化。结果表明,当大蒜多糖添加量为1.0%、羟甲基纤维素添加量为0.20%、三氯蔗糖添加量为0.012%时,大蒜多糖酸性乳饮料的感官评分最高,为90.05分,并对酸性乳饮料样品的粒径、Zeta电位、离心沉淀率和挥发性成分进行品质分析。综合来看,大蒜多糖的添加为酸性乳饮料带来了一定的稳定性,并为其风味带来了植物的清香,减弱了乳的厚重感,使口感更加清新爽口。In this study,with skim milk powder and garlic polysaccharides as the main raw materials,carboxymethyl cellulose,sucralose,citric acid and other auxiliary materials are added to prepare acidic milk beverage.With texture,color,flavor and overall acceptability as the evaluation indexes,fuzzy mathematics method is used to calculate the comprehensive sensory score,and the formula of the addition amount of garlic polysaccharides,the addition amount of carboxymethyl cellulose and the addition amount of sucralose is optimized.The results show that when the addition amount of garlic polysaccharides is 1.0%,the addition amount of carboxymethyl cellulose is 0.20%and the addition amount of sucralose is 0.012%,the sensory score of garlic polysaccharide acidic milk beverage is the highest of 90.05 points,and the quality indexes of acidic milk beverage samples such as particle size,Zeta potential,centrifugal precipitation rate and volatile components are analyzed.Overall,the addition of garlic polysaccharides brings a certain degree of stability to acidic milk beverage,brings the fragrance of plants to its flavor,weakens the thickness of milk,and makes the taste fresher and more refreshing.

关 键 词：模糊数学法 大蒜多糖 酸性乳饮料 品质分析 感官评价 

分 类 号：TS272.4[农业科学—茶叶生产加工]