食品科学
食品科學
식품과학
FOOD SCIENCE
2009年
24期
174-178
,共5页
肖玫%袁建%杨肖蓉%李锐%黄辰%管杰
肖玫%袁建%楊肖蓉%李銳%黃辰%管傑
초매%원건%양초용%리예%황신%관걸
三七汁%海带%桂圆%红枣%加工工艺%配方%模糊评价
三七汁%海帶%桂圓%紅棘%加工工藝%配方%模糊評價
삼칠즙%해대%계원%홍조%가공공예%배방%모호평개
Radix notoginseng juice%kelp juice%longan juice%jujube juice%preparation processing%formula%fuzzy mathematical comprehensive evaluation
研究了三七复合保健饮料的生产工艺.应用正交试验设计方案和模糊数学新法评判确定出该饮料的配方.结果表明:三七复合保健饮料的最佳组合方式为澄清混合汁用量40%、蜂蜜2.2%、柠檬酸钾0.3%、柠檬酸0.3%、蔗糖9%、柠檬酸0.2%、水48.3%(m/m).还确定出产品最适稳定剂配方为CMC-Na 0.02%.
研究瞭三七複閤保健飲料的生產工藝.應用正交試驗設計方案和模糊數學新法評判確定齣該飲料的配方.結果錶明:三七複閤保健飲料的最佳組閤方式為澄清混閤汁用量40%、蜂蜜2.2%、檸檬痠鉀0.3%、檸檬痠0.3%、蔗糖9%、檸檬痠0.2%、水48.3%(m/m).還確定齣產品最適穩定劑配方為CMC-Na 0.02%.
연구료삼칠복합보건음료적생산공예.응용정교시험설계방안화모호수학신법평판학정출해음료적배방.결과표명:삼칠복합보건음료적최가조합방식위징청혼합즙용량40%、봉밀2.2%、저몽산갑0.3%、저몽산0.3%、자당9%、저몽산0.2%、수48.3%(m/m).환학정출산품최괄은정제배방위CMC-Na 0.02%.
A compound functional beverage was made from Radix notoginseng, kelp, longan and jujube. Its preparation processing was optimized by orthogonal design and fuzzy mathematical evaluation to obtain the best formula. Experimental results indicated that the optimal formula of this compound functional beverage was 40% clear juice of Radix notoginseng-kelp-longan-jujube, 2.2% honey, 0.3% potassium citrate, 9.0% sucrose, 0.2% citric acid and 48.3% water. Moreover, the optimal stabilizer was 0.02% CMC-Na.
