基于混料回归设计的柳橙、草莓果味饮料配方设计及优化

吴丹; 章振武; 张爱群; 叶兴乾; 陈健初

doi:10.13386/j.issn1002-0306.2014.21.035

基于混料回归设计的柳橙、草莓果味饮料配方设计及优化

浙江大学生物系统工程与食品科学学院
杭州佳禾食品有限公司

基金项目:

国家支撑项目(2012BAD31B06)；省级重点创新团队项目(2010R50032)；杭州市级项目(20130432B65)；

详细信息

作者简介:
吴丹 (1979-) , 女, 博士, 工程师, 研究方向:食品加工。;

叶兴乾 (1962-) , 男, 教授, 研究方向:食品加工。;

中图分类号: TS255.44
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- 文章访问数: 160
- HTML全文浏览量: 11
- PDF下载量: 560
出版历程
- 收稿日期: 2014-04-15

Application of mixture design to optimizing orange and strawberry flavored beverages

College of Biosystems Engineering and Food Science, Zhejiang University
Hangzhou Jiahe food Co.Ltd.

摘要

摘要: 以柳橙和草莓果汁为原料,运用DPS数据处理软件进行果味饮料的混料设计研究。考察了蔗糖、柠檬酸、果汁、食盐含量对果味饮料的感官影响,建立了各组分与果味饮料品质之间的二元多项式回归模型,方差分析和配方优化验证实验研究表明该模型具有高度显著性。根据混料设计得到的优选果味饮料配方进行了柳橙和草莓果味饮料色泽、香味和口感优化实验,最终得到柳橙和草莓果味饮料的最佳配方分别为蔗糖22.80%、柠檬酸0.50%、果汁5%、食盐0.04%、日落黄0.0012%,柠檬黄0.006%,柳橙香精0.07%,黄原胶0.1%,瓜尔豆胶0.25%,感官评分为95分和蔗糖22.09%、柠檬酸0.50%、果汁5%、食盐0.04%、草莓香精0.06%,诱惑红0.00008%,胭脂红0.0003%,黄原胶0.1%,瓜尔豆胶0.25%,感官评分为94分。
- 混料设计 /
- 柳橙 /
- 草莓 /
- 饮料
Abstract: Taking orange and strawberry juice as raw material to develop the fruit flavored beverages by application of mixture design of Data Processing System ( DPS) software.The effect of sugar, citric acid, fruit juice and salt on sensory characteristics of the products had been studied and the regression mathematical model between constituents and organoleptic quality of fruit flavored beverages was established.The data of variance analysis and demonstration test indicated that the established regression mathematical model had a high level of significance.Based on optimizing components by mixture design for the flavored beverage, the further research on the improvement of the color, odor and taste of the flavored beverage had been done. The results showed that the optimum formulas of orange and strawberry flavored beverages were as following: sugar 22.80%, citric acid0.50%, fruit juice 5%, salt 0.04%, sunset yellow 0.0012%, lemon yellow 0.006%, food flavour0.07%, xanthan gum0.1%, guar gum 0.25%, sense evaluation value 95 and sugar 22.09%, citric acid 0.50%, fruit juice 5%, salt 0.04%, allura red 0.00008%, cochineal 0.0003%, food flavour0.06%, xanthan gum 0.1%, guar gum 0.25%, sense evaluation value 94.
- Mixture design /
- orange /
- strawberry /
- beverage

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