基于模糊数学感官评价法优化黄精益智仁固体饮料的配方工艺Formula Process of Polygonatum sibiricum and Alpiniae oxyphyllae Fructus Solid Beverage Based on Fuzzy Mathematics Sensory Evaluation Method
张瑞博,闫小娟,张海悦
摘要(Abstract):
黄精益智仁固体饮料是一款具有抗疲劳功能的固体饮料,主要以黄精、益智仁、茯苓、芡实、枸杞、山药、大枣、山楂八味药食同源的药材为原料,经煎煮提取后进行喷雾干燥制得喷干粉,以喷干粉为主料,添加麦芽糊精、白砂糖、低聚果糖、橙子粉等添加剂,通过单因素试验和模糊数学感官评价法优化固体饮料的配方并进行品质分析。结果表明,当喷干粉添加量为40%、白砂糖添加量为20%、低聚果糖添加量为4%、橙子粉添加量为20%时,该固体饮料酸甜可口、口感较好,感官评分最高,为88.66分,水分含量为(5.2±0.08)%,溶解度为(89.12±0.07)%,休止角为12.11°±0.18°,堆积密度为(0.71±0.06) g/mL,成型率为(91±0.24)%。
关键词(KeyWords): 黄精益智仁固体饮料;模糊数学;感官评价;配方优化
基金项目(Foundation): 吉林省科技厅重点医药项目(20200708058YY)
作者(Author): 张瑞博,闫小娟,张海悦
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