食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2013年
17期
59-64
,共6页
肖怀秋%李玉珍%杨涛%龚春平
肖懷鞦%李玉珍%楊濤%龔春平
초부추%리옥진%양도%공춘평
番茄汁%猕猴桃汁%复合果蔬饮料%响应面优化
番茄汁%獼猴桃汁%複閤果蔬飲料%響應麵優化
번가즙%미후도즙%복합과소음료%향응면우화
tomato juice%kiwi fruit juice%compound fruit and vegetable drink (CFVD)%response surface methodology (RSM)
以番茄和猕猴桃为原料，探讨了番茄汁、猕猴桃汁、蔗糖和柠檬酸添加量对番茄猕猴桃复合果蔬饮料感官指标的影响。在单因素试验基础上，应用Box-Bohnken响应面优化技术对加工工艺进行了研究，获得了最优工艺参数，即番茄汁29.2 g/L，猕猴桃29.5 g/L，蔗糖用量为10.0 g/L，柠檬酸用量为1.2 g/L。最优条件下回归模型预测感官评价得分为97.69分，验证试验结果（96.18±0.40，n=6）与模型预测结果接近。
以番茄和獼猴桃為原料，探討瞭番茄汁、獼猴桃汁、蔗糖和檸檬痠添加量對番茄獼猴桃複閤果蔬飲料感官指標的影響。在單因素試驗基礎上，應用Box-Bohnken響應麵優化技術對加工工藝進行瞭研究，穫得瞭最優工藝參數，即番茄汁29.2 g/L，獼猴桃29.5 g/L，蔗糖用量為10.0 g/L，檸檬痠用量為1.2 g/L。最優條件下迴歸模型預測感官評價得分為97.69分，驗證試驗結果（96.18±0.40，n=6）與模型預測結果接近。
이번가화미후도위원료，탐토료번가즙、미후도즙、자당화저몽산첨가량대번가미후도복합과소음료감관지표적영향。재단인소시험기출상，응용Box-Bohnken향응면우화기술대가공공예진행료연구，획득료최우공예삼수，즉번가즙29.2 g/L，미후도29.5 g/L，자당용량위10.0 g/L，저몽산용량위1.2 g/L。최우조건하회귀모형예측감관평개득분위97.69분，험증시험결과（96.18±0.40，n=6）여모형예측결과접근。
The influences of the addition of tomato juice, kiwi fruit juice, sucrose and citric acid on compound fruit and vegetable drinking sensory were investigated using tomato and kiwi as test material. Box-Bohnken was used to optimize the processing technology based on single-factor experiment and the optimal condition are 29.2 g/L of tomato juice, 29.5 g/L of kiwi fruit juice,10.0 g/L of sucrose and 1.2 g/L citric acid. The model predicted score for sensory is 97.69 under the optimal conditions , which is well matched with the value of confirmative experiment (96.18±0.40, n=6).
