摘要
利用模糊数学感官评价法对无糖玫瑰花饮料进行感官评价,在单因素的基础上,通过中心组合旋转设计与响应面法优化无糖玫瑰花饮料配方,考察赤藓糖醇添加量、柠檬酸添加量、玫瑰花瓣添加量对无糖玫瑰花饮料感官评分的影响,并通过响应面分析法得出最佳配方.结果表明：赤藓糖醇添加量16.5g/100mL、柠檬酸添加量0.082g/100mL、玫瑰花瓣添加量0.54g/100mL,在此条件下无糖玫瑰花饮料的感官评分最高.
Fuzzy mathematics sensory evaluation was employed for sugar-free rose beverage. Single factor method and central composite design combined with response surface analysis were used to optimize parameters such as erythritol addition, citric acid addition and rose petals addition affecting sensory evaluation of sugar-free rose beverage. Results showed that the optimal formula was 16.5g/100mL erythritol addition, 0.082g/100mL citric acid addition and 0.54g/100mL rose petals addition which owned the highest sensory score.
出处
《中国食品工业》
2018年第8期62-68,共7页
China Food Industry
关键词
模糊数学
感官评价
中心组合旋转设计
响应曲面法
fuzzy mathematics
sensory evaluation
central composite design
response surface methodology
