模糊数学综合感官评价法应用于木枣钙果复合饮料研制
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摘要
通过对不同枣品种基本营养成分的比较确定最佳试验原材料,选用响应面法设计原理,确定果胶酶和纤维素酶酶解木枣最优条件;结合正交试验和模糊数学综合感官评价法,确定木枣汁和钙果汁复配最佳配方。结果表明,最佳原材料为山西木枣;酶解木枣的最优条件为料液比1∶6(g/m L),酶解时间2.6 h,复合酶添加量1 900 mg/L,此时提取率为74.87%;正交试验和模糊数学综合分析法确定木枣钙果复合饮料最佳配方为D2E3F1,即柠檬酸钠添加量0.025%,黄原胶0.2%,F-T-蛋白糖0.103%,在此条件下,木枣钙果复合饮料口感细腻,酸甜适中,具有浓浓的木枣钙果香气。
Through the comparison of the basic nutritional components of different date varieties, the best experimental raw materials were determined. The paper selected the design principle of response surface method to determine the optimal conditions of pectinase and cellulase compound enzyme hydrolysis Muzao. The paper combined with orthogonal test and fuzzy comprehensive sensory evaluation method to determine the Muzao and Prunus humilis Bunge optimal formulation compound beverage products. The experimental results indicated that the best raw material was Shanxi Muzao. The optimum condition of enzyme hydrolysis was determined: the solid-liquid ratio was 1∶6(g/m L), the time of enzyme hydrolysis was 2.6 h, the amount of compound enzyme was 1 900 mg/L, and the extraction rate was 74.87%. The optimum formula determine the compound beverage of orthogonal experiment and fuzzy comprehensive mathematical analysis method 0.025% of sodium citrate, 0.2% of xanthan gum, 0.103% of F-T-aspartamer. Under this condition, Muzao and Prunus humilis Bunge compound beverage was delicate taste, sweet and sour moderate, with thick jujube fruit aroma.
Through the comparison of the basic nutritional components of different date varieties, the best experimental raw materials were determined. The paper selected the design principle of response surface method to determine the optimal conditions of pectinase and cellulase compound enzyme hydrolysis Muzao. The paper combined with orthogonal test and fuzzy comprehensive sensory evaluation method to determine the Muzao and Prunus humilis Bunge optimal formulation compound beverage products. The experimental results indicated that the best raw material was Shanxi Muzao. The optimum condition of enzyme hydrolysis was determined: the solid-liquid ratio was 1∶6(g/m L), the time of enzyme hydrolysis was 2.6 h, the amount of compound enzyme was 1 900 mg/L, and the extraction rate was 74.87%. The optimum formula determine the compound beverage of orthogonal experiment and fuzzy comprehensive mathematical analysis method 0.025% of sodium citrate, 0.2% of xanthan gum, 0.103% of F-T-aspartamer. Under this condition, Muzao and Prunus humilis Bunge compound beverage was delicate taste, sweet and sour moderate, with thick jujube fruit aroma.
引文
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[30]刘春泉,林美娟,宋江峰,等.基于模糊数学的糯玉米汁感官综合评价方法[J].江苏农业科学,2012,40(2):197-199.
[31]刘莉,刘明,刘传贺,等.模糊数学综合评判和百分制总分法在黄桃罐头感官品质评价中的比较[J].食品工业科技,2015,36(13):113-116.
[32]IOANNOU I,PERROT N,HOSSENLOPP J,et al.The fuzzy set theory:a helpful Tool for the estimation of sensory properties of crust-ing sauage apperance by a single expert[J].Food Quality and Prefer-ence,2012,13(8):75-77.
[33]庞震鹏.小米-藜麦复配谷物浓浆配方及工艺研究[D].太原:山西大学,2013:25-32.
[2]牛林茹,李涛,冯俊敏,等.7种大品类红枣中可溶性糖含量及组成成分分析[J].山西农业科学,2015,43(1):10-13.
[3]白冰瑶,刘新愚,周茜,等.红枣膳食纤维改善小鼠功能性便秘及调节肠道菌群功能[J].食品科学,2016,37(23):254-259.
[4]杨云舒,姜子涛,李荣.广枣黄酮清除自由基能力及抗氧化性能的细胞模型法评价[J].食品科学,2016,37(9):92-97.
[5]XUE Z P,FENG W H,CAO J K.Antioxidant activity and tatal phenolic contents in peel and pulp of chinese jujube(Ziziphus jujuba mill)fruits[J].Journal of Food Biochemistry,2009,33(5):613-629.
[6]李卫东,卢宝明,姜英淑,等.新型保健食品资源欧李的开发前景及展望[C]//第二届全国中药商品学术大会论文集.北京:中国商品协会,2010年.
[7]李晓亮.欧李的营养成分测定与分析[J].农学学报,2015,5(8):97-100.
[8]程霜.欧李多酚清除自由基活性研究[J].食品科学,2007(9):57-61.
[9]冯媛媛.欧李营养成分分析及低糖欧李果脯的开发[D].保定:河北农业大学,2015:21-22.
[10]王永华,张水华.食品分析[M].2版.北京:中国工业出版社,2007:47-48.
[11]曹建康,姜微波,赵玉梅,等.果蔬采后生理生化试验指导[M].北京:中国轻工业出版社,2007:28-30.
[12]田芳年,马连荣.DNS法测定红枣总糖含量[J].化工技术与开发,2009,38(9):45-46,55.
[13]中国疾病预防控制中心营养与食品安全所,北京市疾病预防控制中心.GB/T 5009.7—2008食品中还原糖的测定[S].北京:中国标准出版社,2008.
[14]翟龙飞.枣中黄酮类化合物及枣皮红色素的初步研究[D].保定:河北农业大学,2014.
[15]王桐,王海鸥.酶解法生产红枣汁的工艺研究[J].食品与机械,2005,21(1):45-47.
[16]张根乐,万莹,李卫,等.酶技术对红枣汁提取效果的影响[J].食品研究与开发,2010,31(9):65-68.
[17]白兰,朱靖博,陈树俊,等.复合红枣粉的研制[J].食品工业,2014,35(8):40-44.
[18]费荣昌.试验设计与数据处理[M].4版.无锡:江南大学出版社,2001:59-63.
[19]BOX G E P.Statistics for experiments:an introduction to design,data analysis,and model building[R].New York:Wiley,1978.
[20]杨芙莲,聂小伟.响应面法优化酶解浸提红枣汁工艺的研究[J].食品科技,2010,35(11):230-234.
[21]程兆宇,房磊.蓝靛果钙果抗疲劳饮料的研制[J].食品研究与开发,2015,36(20):63-66.
[22]康儒.人参、红枣复合保健饮料及制备方法:中国,CN104522781A[P].2015-04-22.
[23]王富刚,魏永义.红枣、核桃复合饮料配方及工艺优化研究[J].食品研究与开发,2015,36(4):103-105.
[24]孙晓成,房磊.山楂钙果复合运动饮料的研制及抗疲劳功能评测[J].食品研究与开发,2013,34(24):113-117.
[25]孙思哲.枸杞钙果复合运动饮料的研制[J].现代食品科技,2013,29(6):1365-1369.
[26]余晓红,陈洪兴,刘汉文.甘草红枣枸杞复合保健饮料的研制[J].食品科学,2007,28(9):664-668.
[27]周利茗,罗松明,张志清.模糊数学方法应用于麦麸香茶研制[J].食品科学,2013,34(17):61-64.
[28]肖玫,曹玉华,薛秀焕,等.模糊数学评判杜仲叶复合保健饮料的生产配方[J].食品科学,2009,30(4):61-65.
[29]胡洁.藜麦萌发过程中营养物质变化规律及藜麦芽饮料研制[D].太原:山西大学,2017:35-44.
[30]刘春泉,林美娟,宋江峰,等.基于模糊数学的糯玉米汁感官综合评价方法[J].江苏农业科学,2012,40(2):197-199.
[31]刘莉,刘明,刘传贺,等.模糊数学综合评判和百分制总分法在黄桃罐头感官品质评价中的比较[J].食品工业科技,2015,36(13):113-116.
[32]IOANNOU I,PERROT N,HOSSENLOPP J,et al.The fuzzy set theory:a helpful Tool for the estimation of sensory properties of crust-ing sauage apperance by a single expert[J].Food Quality and Prefer-ence,2012,13(8):75-77.
[33]庞震鹏.小米-藜麦复配谷物浓浆配方及工艺研究[D].太原:山西大学,2013:25-32.