本文已被：浏览 466次 下载 352次
投稿时间：2022-03-23
投稿时间：2022-03-23
中文摘要: 以云南特色丘北辣椒为主要原料，经过浸提、浓缩、干燥工艺研制辣椒固体饮料。运用模糊数学评价法进行试验，确定优、良、差3 个质量等级，对产品的色泽、香味、滋味、口感、组织状态5 个方面进行评价，以模糊综合评分为指标，建立模糊数学感官评价体系。利用单因素与均匀设计试验优化辣椒固体饮料制备工艺。结果表明：辣椒固体饮料最佳制备工艺为辣椒（丘北辣椒、小米辣质量比3∶2）25 g、枸杞8.8 g、黄芪10 g、黄精5 g、西洋参10 g、红景天5 g、辣木叶5 g 加入1 L 沸水中浸提、打浆、过滤后，加入麦芽糊精1.250%、柠檬酸0.0.75%、苹果酸0.027%、三氯蔗糖0.014%；该方法研制的辣椒固体饮料颗粒均匀，冲调后汤色呈褐色，色泽均匀，酸甜辣适口，香气协调，无不良风味。
Abstract:With Yunnan Qiubei chili as the main raw material，a solid beverage was developed through extraction，concentration，and drying.The evaluation method of fuzzy mathematics was used to carry out the experiment.The quality grades of excellent，good，and poor were determined to evaluate the color，aroma，taste，mouth feel，and consistency of the product.The fuzzy mathematics-based sensory evaluation system was established with the fuzzy comprehensive score as the index.The formula of chili-based solid beverage was optimized by single factor test and uniform design.The optimum process was as follows：the chili（Qiubei chili∶Xiaomi chili=3∶2，mass ratio）25 g，Fructus Lycii 20 g，milkvetch root 10 g，Rhizoma polygonati 5 g，Radix panacis Quinquefolii 10 g，rose-boot 5 g，and Moringa oleifera leaves 5 g were extracted in 1 L boiling water，followed by pulping and filtration，and the filtrate was mixed with maltodextrin 1.250%，citric acid 0.125%，malic acid 0.030%，and sucralose 0.013%.The resulting chili-based solid beverage featured uniform granules and the yielded liquid beverage had uniform brown color，appropriate sour，sweet，and spicy taste，and harmonious aroma，with no offensive odor.
keywords:
文章编号：202310020 中图分类号： 文献标志码：
基金项目:云南省重大科技专项计划（202002AA1000052-6）
| Author Name | Affiliation |
引用文本：
津ICP备20000603号-1