HAN Zhuo,LI Yan-hong,CHEN Xiao-yan,et al.Optimization of Luffa cylindrical Leaf Compound Beverage Based on Fuzzy Mathematics[J].Northern Horticulture,2013,37(22):132-134.
基于模糊数学的丝瓜叶复合饮料配方的优化
- Title:
- Optimization of Luffa cylindrical Leaf Compound Beverage Based on Fuzzy Mathematics
- 文章编号:
- 1001-0009(2013)22-0132-03
- 分类号:
- TS 275.4
- 文献标志码:
- A
- 摘要:
- 以丝瓜叶为原料，以蓝莓粉、茉莉花为辅料，利用单因素试验、模糊数学理论和正交实验开发一种方便饮用、口感良好的复合饮料并研究其最佳工艺。结果表明：最佳工艺条件为料液比为1∶12 g/mL、浸取温度70℃、浸提时间30 min。复合饮料的最佳配比为丝瓜叶提取液40%、蓝莓粉20%、茉莉花粉5%、白砂糖8%。
- Abstract:
- Taking Luffa cylindrical leaf as raw material,with blueberry powder,jasmine flower as supplementary material,a compound beverage convenient drinking and the optimal process were developed using single factor experiment,orthogonal experiment and fuzzy mathematics theory.The results showed that the optimum conditions for the liquid volume ratio was 1∶12 g/mL,extraction temperature was 70℃,extraction time was 30 min.The best ratio of the compound beverage was Luffa cylindrical leaf extract 40%,blueberry powder 20%,jasmine pollen 5%,white sugar 8%.
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备注/Memo
第一作者简介：韩卓（1980-），女，辽宁锦州人，硕士研究生，中级工程师，研究方向为食品科学与工程。E-mail：kanahan80@163.com.
基金项目：2012年度安徽省科技计划资助项目（12030603020）；
2011-2012学年合肥工业大学学生创新基金“百千百”专项“宣城市中良枣业”专项资助项目；
2011年国家自然科学基金资助项目（31171787）。
收稿日期：2013-06-19