| 林子沁,吕芳娥,王宏宇,杨梦娇,李 娇,苗 泽,姜瑜倩,李喜宏.基于模糊数学感官评价法优化燕麦怀山药复合饮料配方[J].保鲜与加工,2025,25(10):67~74 |
| 基于模糊数学感官评价法优化燕麦怀山药复合饮料配方 |
| Optimization of Oat and Huai Yam Composite Beverage Formula based on Fuzzy Mathematical Sensory Evaluation Method |
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| DOI： |
| 中文关键词: 燕麦 怀山药 饮料 工艺配方 抗氧化能力 |
| 英文关键词:oat huai yam beverage process formulate antioxidant capacity |
| 基金项目:山东省重点研发计划项目（2021CXGC010809） |
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| 摘要点击次数: 112 |
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| 中文摘要: |
| 为研制一款复合植物饮料，以燕麦、怀山药为主要原料，辅以赤藓糖醇、黄原胶、羧甲基纤维素 钠、海藻酸钠，采用模糊数学感官评价与响应面法相结合的方式确定燕麦怀山药复合饮料最佳配方， 并对其理化性质、微生物数量、抗氧化能力进行测定。结果表明，燕麦怀山药复合饮料最佳配方为：怀 山药汁添加量36.90%（质量分数，下同），燕麦汁添加量49.90%，赤藓糖醇添加量2.60%。此时饮料色 泽宜人，口感丰富，理化指标与感官评价相一致，微生物指标满足GB 7101—2022的要求，且表现出良 好的抗氧化能力。研究结果为以燕麦和怀山药为原料的农产品加工提供了理论依据与技术参考。 |
| 英文摘要: |
| In this study, oat and huai yam were used as the main raw materials, supplemented with erythritol, xanthan gum, sodium carboxymethyl cellulose and sodium alginate, to develop a composite beverage. Fuzzy mathematical sen? sory evaluation method was combined with the response surface method to determine the optimal formulation of the oat and huai yam composite beverage. The physicochemical properties, the microbial population, and antioxidant capacity of the composite beverage were determined. The results showed that the optimal formulation of oat and huai yam com? posite beverage was 36.90% (mass fraction) of huai yam juice, 49.90% (mass fraction) of oat juice, and 2.60% (mass fraction) of erythritol, which gave the beverage a pleasant color and taste. The physical and chemical indexes were con? sistent with the sensory evaluation, microbial indicators met the requirements of GB 7101—2022 and showed good antioxidant capacity. The results of the study provide theoretical basis and technical reference for the processing of agricultural products with oat and huai yam as raw materials. |
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