模糊感官评定与响应面法结合优化铁皮石斛原浆饮品配方
Formulation Optimization of Dendrobium officinale by Fuzzy Sensory Evaluation Method and Response Surface Methodology
陈剑成 1卢绍基 1郭志煌 1黄瑞文 1邰吉 1林春花 1李小翠1
作者信息
- 1. 厦门塔斯曼生物工程有限公司,福建 厦门 361000
- 折叠
摘要
[目的]优化铁皮石斛原浆饮品配方,使其外观口感更佳.[方法]采用模糊感官评定与响应面法结合的方法,对铁皮石斛原浆饮品配方进行优化研究.[结果]最佳配方是以石斛原浆饮品的质量指标为基准,赤藓糖醇添加量6.00%、柠檬酸添加量0.01%、黄原胶添加量0.03%.在此配方下,可得到色泽黄绿色、特有的清香味、酸甜适中、口感柔和细腻、组织状态均匀、无沉淀分层现象的铁皮石斛原浆饮品,感官评分为84.78分.[结论]该研究为铁皮石斛健康产业深度开发提供科学依据.
Abstract
[Objective]To optimize the formula of Dendrobium officinale puree drink and improve its appearance and taste.[Method]The com-bination of fuzzy sensory evaluation and response surface methodology was used to optimize the formula of Dendrobium officinale puree drink.[Result]The optimal formula was based on the quality indicators of Dendrobium officinale puree drink,with an additive amount of 6.00% e-rythritol,0.01% citric acid and 0.03% xanthan gum.Under this formula,a Dendrobium officinale puree drink with a yellow green color,unique fragrance,moderate sweetness and sourness,soft and delicate taste,uniform tissue state,and no sedimentation or layering phenomenon could be obtained,with a sensory score of 84.78 points.[Conclusion]This study provides a scientific basis for the deep development of the health industry of Dendrobium officinale.
关键词
铁皮石斛/响应面法/模糊感官评定法/原浆饮品/配方优化Key words
Dendrobium officinale/Response surface methodology/Fuzzy sensory evaluation method/Puree drink/Formulation optimization引用本文复制引用
出版年
2025
国家科技期刊平台
NSTL
维普
万方数据