摘要
通过研究枸杞粉调味剂以及最佳用量与配比,为其产品的进一步研发与实际生产提供技术支持。采用模糊评判模型对调配后的枸杞汁进行感官评定,目的在于为其感官评定提供更有效的方法。试用模糊综合评价法对不同配方的枸杞粉冲调液感官质量进行评价,以选择最佳配方,获得较为满意的结果。结果表明,枸杞粉中调味剂的最佳组合为A_1B_2C_2,即蔗糖为14%,康甜素为0.2%,柠檬酸为0.5%。
By optimizing the experiment,mainly in Lycium Barbarum juice with seasoning after a mixed deployment,so that Lycium Barbarum juice mixture to achieve a better sense of the requirements of the senses in the Lycium Barbarum juice quality standards,based on the principle of fuzzy mathematics to establish the evaluation model,filter out the best formula.The results indicated that Lycium Barbarum powder flavoring agent for the best combination of A1B2C2 when the dosage of additives were suger14%,Kang Su-sweet 0.2%,citric acid 0.5%.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2010年第6期865-869,共5页
Journal of Food Science and Biotechnology
基金
国家"十一五"科技支撑计划项目(2007BAD52B07)
关键词
枸杞粉
调味
模糊综合评判
lycium barbarum powder
seasonimg
fuzzy comprehensive evaluation
