基于模糊数学法综合评价金耳石斛保健饮料的制备工艺
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摘要
[目的]研究金耳石斛保健饮料的最优工艺配方。[方法]采用模糊数学原理建立系统评价方法,以感官评定为指标,获得最佳工艺配方。[结果]通过试验确定的回归方程,经检验分析显著,得出最佳工艺配方为干金耳40 g、鲜石斛50 g、白砂糖119.07 g。[结论]基于模糊数学原理建立的评价方法对金耳石斛保健饮料工艺配方的优化是可行的,试验结果与预测结果基本接近,表明该优选配方具有合理性和可信性,同时该方法也为保健饮料的开发提供了有效、科学的感官评价依据。
[Objective]To study the optimal technical formula of healthy beverage of Tremella aurantialba and Dendrobium officinale. [Method] Based on the principle of fuzzy mathematics,a systematic method for sensory evaluation of healthy beverage of T.aurantialba and D.officinale was established.[Result]According to the regression equation,the optimal technical formula of healthy beverage was 40 g dried T.aurantialba,50 g D.officinale and 119.07 g sugar,respectively.[Conclusion]The evaluation method based on fuzzy mathematics theory is feasible for the optimization of the technological formula of healthy beverage.The experimental results are basically close to the predicted results,which indicates that the optimal formula has credibility.Meanwhile,the method also provides an effective and scientific basis for sensory evaluation of the development of healthy beverage.
[Objective]To study the optimal technical formula of healthy beverage of Tremella aurantialba and Dendrobium officinale. [Method] Based on the principle of fuzzy mathematics,a systematic method for sensory evaluation of healthy beverage of T.aurantialba and D.officinale was established.[Result]According to the regression equation,the optimal technical formula of healthy beverage was 40 g dried T.aurantialba,50 g D.officinale and 119.07 g sugar,respectively.[Conclusion]The evaluation method based on fuzzy mathematics theory is feasible for the optimization of the technological formula of healthy beverage.The experimental results are basically close to the predicted results,which indicates that the optimal formula has credibility.Meanwhile,the method also provides an effective and scientific basis for sensory evaluation of the development of healthy beverage.
引文
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[16] 张国印,陆启玉.模糊综合评判在热风方便面感官评定中应用[J].粮食与油脂,2006(11):20-21.
[2] 熊谱成.几种有开发价值的新药用菌[J].专业户,2004(4):43.
[3] 王超,何梓钰,查应洪,等.石斛汁乳酸发酵饮料的研制[J].食品与发酵工业,2014,40(11):265-268.
[4] ZHA X Q,PAN L H,LUO J P,et al.Enzymatic fingerprints of polysaccharides of Dendrobium officinale and their application in identification of Dendrobium species[J].J Nat Med,2012,66(3) :525-534.
[5] 诸燕,张爱莲,何伯伟,等.铁皮石斛总生物碱含量变异规律[J].中国中药杂志,2010,35(18):2388-2390.
[6] 聂少平,蔡海兰.铁皮石斛活性成分及其功能研究进展[J].食品科学,2012,33(23):356-361.
[7] NG T B,LIU J Y,WONG J H,et al.Review of research on Dendrobium,a prized folk medicine[J].Appl Microbiol Biotechnol,2012,93(5):1795-1803.
[8] LI B,WEI J M,WEI X L,et al.Effect of sound wave stress on antioxidant enzyme activities and lipid peroxidation of Dendrobium candidum[J].Colloids and surfaces B:Biointerfaces,2008,63(2):269-275.
[9] 罗仓学,陈雪峰,刘爱香.模糊数学在果汁饮料质量评比中的应用[J].饮料工业,2001,4(4):12-14.
[10] 魏永义,王琼波,张莉,等.模糊数学法在食醋感官评定中的应用[J].中国调味品,2011,36(2):87-88,120.
[11] 曹雪慧,刘丽萍.模糊综合评判在鸡肉感官评价中的应用[J].食品科学,2012,33(8):241-243.
[12] 王钦德,杨坚.食品试验设计与统计分析[M].北京:中国农业大学出版社,2010:459.
[13] DOHNAL M,VYSTRCIL J,DOHNALOVA J,et al.Fuzzy food engineering[J].Journal of food engineeriing,1993,19(2):171-201.
[14] 李安华,吴达.模糊数学基础及其应用[M].乌鲁木齐:新疆人民出版社,1986:121.
[15] KAACK K,CHRISTENSEN L P,HUGHES M,et al.The relationship between sensory quality and volatile compoundsin raw juice processed from elderberries (Sambucus nigra L.) [J].European food research and technology,2005,221(3/4):244-254.
[16] 张国印,陆启玉.模糊综合评判在热风方便面感官评定中应用[J].粮食与油脂,2006(11):20-21.
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