摘要
通过建立龙眼果醋饮料的感官模糊综合评价法,研制龙眼果醋饮料。以龙眼原醋和龙眼果汁为主要原料,利用正交试验设计和模糊综合评价产品感官质量的方法,确定龙眼果醋饮料的最佳配方。龙眼果醋饮料的最佳配方:龙眼原醋12.2%,龙眼果汁35%,蒸馏水52.8%,三氯蔗糖0.4 g/L,鲜桂圆香精为0.6 mL/L。感官模糊综合评价法可用于龙眼果醋饮料的感官评价,而且研制出的龙眼果醋饮料感官质量最佳。
This study is aimed to establish the method of fuzzy comprehensive sensory evaluation to develop longan fruit vinegar beverage. Taking longan fruit vinegar and longan juice as the main materials, the optimum beverage formula was determined by using an orthogonal test and the method of fuzzy comprehensive sensory evaluation. The result showed that the optimum formula of longan fruit beverage was longan fruit vinegar 12.2 %, longan juice 35 %, distilled water 52.8 %, sucralose 0.4 g/L, fresh longan essence 0.6 mL/L. Conclusion： the method of fuzzy comprehensive sensory evaluation could be applied to the sensory evaluation of longan fruit vinegar beverage and the beverage developed by it had an optimal sensory quality.
出处
《食品研究与开发》
CAS
北大核心
2013年第7期68-72,共5页
Food Research and Development
关键词
龙眼
果醋饮料
模糊综合评价法
感官评定
longan
fruit vinegar beverage
method of fuzzy comprehensive evaluation
sensory evaluation
