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投稿时间：2025-05-01
投稿时间：2025-05-01
中文摘要: 该研究以番石榴与番茄为原料，基于模糊数学感官评价与响应面法，优化番石榴番茄低糖复合饮料的最佳配方，并进一步研究稳定剂对复合饮料稳定性的影响。结果显示，最佳工艺配方为番石榴汁添加量39.70%、番茄汁添加量14.50%、柠檬酸添加量0.06 g/100 mL、木糖醇添加量5.14 g/100 mL，此条件下复合饮料的感官评分最高，为88.17。当稳定剂羧甲基纤维素钠添加量为0.06%时，复合饮料的离心沉淀率最低，稳定性最好。最佳条件下制得的产品呈均匀的粉红色，兼具番石榴和番茄的特有风味，含糖量低，口感细腻，稳定性佳。
Abstract:Guavas and tomatoes were used as raw materials to prepare a low-sugar guava-tomato compound beverage. Fuzzy mathematical sensory evaluation and response surface methodology were employed to optimize the formula of the beverage. Furthermore，the effects of stabilizers on the stability of the compound beverage were evaluated. The results indicated that the optimal formula consisted of 39.70% guava juice，14.50% tomato juice，0.06 g/100 mL citric acid，and 5.14 g/100 mL xylitol. The sensory score of the compound beverage prepared with the optimal formula reached the peak of 88.17. When the stabilizer sodium carboxymethyl cellulose was added at 0.06%，the compound beverage exhibited the lowest centrifuge sedimentation rate and the best stability. The compound beverage produced with the optimal formula presented a uniform pink color，unique flavors of guavas and tomatoes，low sugar content，a delicate taste，and excellent stability.
keywords: guava tomato compound beverage low sugar fuzzy mathematics
文章编号：202607019 中图分类号： 文献标志码：
基金项目:国家级大学生创新创业训练计划项目（202414389021、202414389008）；省级大学生创新创业训练计划项目（S202414389121）；成都师范学院校级教学改革研究项目（2023JG35）；成都师范学院校级“课程思政”示范课程项目（XJKCSZKCTD2104）；成都师范学院省厅级平台2024年课题项目（TSYY202407）；四川省自然科学基金项目（2024NSFSC0370）
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