Optimization on Production Process of a New Sweet Potato Beverage Based on Response Surface Methodology and Fuzzy Mathematical Evaluation
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摘要: 以红薯薯肉为主要原料,研制一款新型红薯饮料。采用单因素实验及响应面试验对红薯饮料的护色工艺进行优化,并优化其稳定剂配方及风味添加剂配方,最后采用模糊数学法评价饮料的风味。结果表明:红薯饮料的最佳护色工艺为:25 ℃,在1.85 g/L抗坏血酸、6.67 g/L柠檬酸、1.98 g/L氯化钠组成的复合护色剂中浸泡32.25 min。稳定剂最优配比如下:1.24 g/L羧甲基纤维素钠、0.61 g/L黄原胶、0.87 g/L海藻酸钠、0.76 g/L分子蒸馏单甘脂。风味剂的最优添加比例为:40 g/L蔗糖,20 g/L蜂蜜,6 g/L苹果汁。该饮料风味独特,具有良好的市场前景。Abstract: In this study, a new kind of sweet potato beverage was developed by using sweet potato flesh as a main raw material. The single-factor experiment and response surface experiment were used to optimize the color-keeping technology of sweet potato beverage. The formula of stabilizer and flavor additives were optimized. Then, The beverage flavors were evaluated by fuzzy mathematical method. The flavor was optimized by fuzzy mathematics evaluation and orthogonal experiment. The result showed the optimum composition of different color-keeping reagents was determined as follows:1.85 g/L ascorbic acid, 6.67 g/L citric acid, 1.98 g/L sodium chloride. The color of the sweet potato beverage was very well protected by soaking sweet potato in the above color-keeping reagents for 32.25 minutes at the temperature of 25℃. The sort and dosage of food stabilizers used in this beverage were as follows:1.24 g/L sodium carboxymethyl cellulose, 0.61 g/L xanthan gum, 0.87 g/L sodium alginate and 0.76 g/L glyceryl monostearate. The optimum flavor additives agents were as follows:40 g/L sucrose, 20 g/L honey and 6 g/L apple juice. This beverage had unique taste and good market prospect.
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