摘要
运用M ixture-D-Optim al设计,以糖酸比为响应值,研究了草莓、番茄、胡萝卜和葡萄4种原汁的不同复合配比对其混合成品风味等感官品质的影响。结果表明,最优配方为草莓汁10%、番茄汁10%、胡萝卜汁38%和葡萄汁42%,相应的复合果蔬汁糖酸比为45.04。应用模糊数学法对复合果蔬汁感官评定分析后显示:4种原汁按上述配比生产的复合果蔬汁易为消费者接受。
The Mixture-D-Optimal design was used to determine the optimum mixing proportion of four kinds of fruit and vegetable juice （strawberry juice, tomato juice, carrot juice and grape juice） with the ratio of sugar to acid of the mixed juices as a response value. The results indicated that the optimum combination was 10% strawberry juice, 10% tomato juice, 38% carrot juice and 42% grape juice, and the ratio of sugar to acid was 45.04. And also, the organoleptic properties （ color, acidity, sweetness, aroma, texture, bitter） of mixed juices were characterized by trained panel. The results were analyzed with fuzzy mathematics methodology approach. It was indicated that the final mixed juice which prepared from the optimum combination mentioned above was of highly acceptable quality.
出处
《南京农业大学学报》
CAS
CSCD
北大核心
2005年第4期122-125,共4页
Journal of Nanjing Agricultural University
基金
江苏省科技招标项目资助(ZB2003046)
关键词
果蔬汁
复合
糖酸比
风味相容性
fruit and vegetable juice
mixing
ratio of sugar to acid
flavor consistency
