期刊论文

中文

饮料工业

1007-7871

2024

27

01

10-21

10.3969/j.issn.1007-7871.2024.01.003

2022ZYYGN06:天然药物资源与功能开发基金项目 C2023005:湖南省中医药管理局重点项目 0002014089:湖南省研究生质量工程项目

本校为第一机构

以山楂、红枣、甘草等作为主要材料,选择色泽、气味、滋味和组织状态四个指标作为固体饮料感官评价指标,建立模糊数学感官评价方法,获得各样品的感官综合评分,研制出一种山楂红枣固体饮料.通过单因素实验研究山楂与红枣比例、白砂糖添加量、蜂蜜添加量对固体饮料感官评分的影响,并结合 Box-Behnken 响应面法,以感官评分为标准,考察山楂与红枣质量比、白砂糖添加量以及蜂蜜添加量这 3 个因素对整体感官评分的影响,并对最佳配方生产出来的山楂红枣固体饮料的理化性质以及口感风味进行检测和抗氧化活性评价.结果表明:当山楂与红枣质量比为 1∶1.03,白砂糖添加量为 12.12%,蜂蜜添加量为 6.85%,此时固...

Using hawthorn,jujube and licorice as the main materials,the four indexes of color,flavor,taste and texture were selected as the sensory evaluation indexes for solid beverage.The fuzzy mathematical sensory evaluation method was established to obtain the sensory comprehensive score of each sample,and a hawthorn jujube solid beverage was developed.The effects of hawthorn and jujube ratio,sugar and honey addition on the sensory scores of solid beverages were investigated through one-way experiments.Then the effects of three factors,namely,hawthorn...