基于模糊数学评价法优化软枣猕猴桃果汁工艺
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摘要
以软枣猕猴桃为研究对象,对果汁浓度、白砂糖含量、柠檬酸含量、羧甲基纤维素钠(Caboxy Methyl Cellulose,CMC)的用量分别进行单因素试验,并以模糊数学感官评价作为标准筛选出最优的水平,在此基础上设计四因素三水平的正交试验,优化得到软枣猕猴桃饮料的最佳配方:原汁含量40%,白砂糖含量16%,柠檬酸含0.25%,CMC含量0.12%。最后用2,4-二硝基苯肼法对最佳配方的维生素C进行测定,含量为(84.05±0.41)mg/100 m L。
Actinidia arguta as an object of study,selected the optimal level of content of fruit juice,sugar,citric acid and CMC by the single factor experiment with fuzzy mathematics sensory evaluation as a standard. On the basis of the single factor experiment,by the orthogonal experiment of 4 factors 3 levels have got optimal formula for Actinidia arguta beverage:40 % content of fruit juice,16 % sugar content,0.25 % citric acid content and 0.12 % CMC. Finally,the optimal formula of vitamin C content measurements made with 2,4-dinitrobenzene hydrazine,get the value was(84.05±0.41)mg/100 m L.
Actinidia arguta as an object of study,selected the optimal level of content of fruit juice,sugar,citric acid and CMC by the single factor experiment with fuzzy mathematics sensory evaluation as a standard. On the basis of the single factor experiment,by the orthogonal experiment of 4 factors 3 levels have got optimal formula for Actinidia arguta beverage:40 % content of fruit juice,16 % sugar content,0.25 % citric acid content and 0.12 % CMC. Finally,the optimal formula of vitamin C content measurements made with 2,4-dinitrobenzene hydrazine,get the value was(84.05±0.41)mg/100 m L.
引文
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[14]李然红,金志民,陈鑫,等.狗枣猕猴桃研究进展[J].中国林副特产,2015(2):84-85
[15]姜爱丽,白雪,杨柳,等.软枣猕猴桃加工与保鲜研究进展[J].食品工业科技,2016(14):375-378,384
[16]吴文龙,王小敏,李维林,等.不同加工工艺对黑莓浆果出汁率及果汁品质的影响[J].食品科学,2008,29(3):172-175
[17]陈永安,陈鑫,刘艳飞,等.基于模糊数学的猕猴桃感官评定分析[J].食品工业,2013(10):129-133
[18]刘薇,王君,刘德明,等.分光光度法测定蓝莓果中维生素C的含量[J].湖南农业科学,2013(2):35-36
[2]李旭,曹万万,姜丹,等.长白山野生软枣猕猴桃资源分布与果实和叶片性状多样性[J].北方园艺,2015(15):22-27
[3]宋圃菊,唐仪,俞锡璇.猕猴桃浓缩果汁中抗坏血酸在人体的利用[J].营养学报,1984(1):35-40
[4]张岚芝,张先,周美英,等.3种长白山野生猕猴桃营养及功能成分比较[J].延边大学农学学报,2010,32(2):106-109,118
[5]Li P,Lu A,Ma B,et al.Studies on chemical constituents of Actinidia kolomikta(Rupr.et Maxim.)Planch[J].China Journal of Chinese Materia Medica.1992,17(7):420-421,446
[6]Lee A Y,Kang M J,Choe E,et al.Hypoglycemic and antioxidant effects of Daraesoon(Actinidia arguta shoot)in animal models of diabetes mellitus[J].Nutrition Research and Practice,2015,9(3):262-267
[7]姚茂君,李加兴,张永康,等.猕猴桃果汁饮料生产相关工艺研究[J].吉首大学学报(自然科学版),1999,20(1):82-84
[8]孙敏,岳田利,袁亚宏.猕猴桃果汁多酚类物质的提取工艺研究[J].农产品加工·学刊,2007(3):40-43
[9]张兰杰,辛广,吴琳,等.葛枣猕猴桃果汁对氧自由基的清除作用[J].鞍山师范学院学报,1997(2):52-54
[10]李加兴,陈双平,秦轶,等.猕猴桃果汁保健功能研究[J].食品工业科技,2006,27(6):162-165
[11]何素琴,曹兴亚.猕猴桃果汁降血脂作用的动物试验[J].川北医学院学报,1999,14(3):20-21
[12]黄倬伟,熊筱娟,张国全,等.猕猴桃果汁对小鼠实验性肝损伤的影响[J].中国中药杂志,1987,12(3):52-54
[13]刘洪.猕猴桃果汁润肠通便和排铅功能研究[D].长沙:湖南农业大学硕士学位论文,2007
[14]李然红,金志民,陈鑫,等.狗枣猕猴桃研究进展[J].中国林副特产,2015(2):84-85
[15]姜爱丽,白雪,杨柳,等.软枣猕猴桃加工与保鲜研究进展[J].食品工业科技,2016(14):375-378,384
[16]吴文龙,王小敏,李维林,等.不同加工工艺对黑莓浆果出汁率及果汁品质的影响[J].食品科学,2008,29(3):172-175
[17]陈永安,陈鑫,刘艳飞,等.基于模糊数学的猕猴桃感官评定分析[J].食品工业,2013(10):129-133
[18]刘薇,王君,刘德明,等.分光光度法测定蓝莓果中维生素C的含量[J].湖南农业科学,2013(2):35-36