Optimization of the production process of Phyllanthus emblica L.fruit juice beverage based on fuzzy mathematics and response surface methodology
The fruit juice beverage was prepared by using fresh Phyllanthus emblicaL.fruit as raw mate-rial.On the basis of single factor test,the synthesis score was used as index to optimize the cellulase en-zymatic hydrolysis process by orthogonal test.On the basis of single factor test,the comprehensive senso-ry score was used as index to optimize the formula of Phyllanthus emblicaL.fruit juice beverage through response surface methodology.The results showed that the optimum enzymatic hydrolysis process was as follows:cellulase addition 0.15％(based on the mass of Phyllanthus emblicaL.original juice),enzy-matic hydrolysis temperature 55 ℃ and enzymatic hydrolysis time 40 min.The optimal beverage formula was based on the mass of Phyllanthus emblicaL.fruit juice beverage,with Phyllanthus emblicaL.original juice added 30％,sugar added 11％,salt added 0.13％and citric acid added 0.18％.Under these conditions,the color,aroma and taste of the Phyllanthus emblicaL.fruit juice beverage were good,and the comprehensive sensory score was 88.10.
Phyllanthus emblica L.fruit juice beveragefuzzy mathematicresponse surface method-ology
万方数据
维普
