混料设计优化荔枝-苹果混合果汁饮料配方

食品科学 ›› 2013, Vol. 34 ›› Issue (4): 23-27.

混料设计优化荔枝-苹果混合果汁饮料配方

胡卓炎,林文祥

华南农业大学食品学院

收稿日期:2011-11-19 修回日期:2013-01-04 出版日期:2013-02-25 发布日期:2013-01-29
通讯作者: 胡卓炎 E-mail:zyhu88@gmail.com
基金资助:
国家荔枝龙眼产业技术体系项目

Optimization of blended beverage formulation containing lychee and apple juice by mixture design

Received:2011-11-19 Revised:2013-01-04 Online:2013-02-25 Published:2013-01-29
Contact: Zhuo-yan HU E-mail:zyhu88@gmail.com

摘要/Abstract

摘要： 为了探讨不同的荔枝和苹果汁配比对混合果汁饮料感官指标的影响，应用混料设计中的极顶设计，在水（70%~90%），荔枝汁（5%~15%）和苹果汁（5%~15%）的限定水平条件中组合不同的混合果汁饮料配方，利用5分嗜好尺度感官评定法评定混合果汁样品的香气、滋味、色泽和总体接受性四个感官指标，采用Design-expert统计软件分析数据，通过建立回归方程及多目标优化分析，获得优化的混合果汁配比为70%水，15%荔枝汁和15%苹果汁, 经实验验证，优化配方的香气、滋味、色泽和总体接受性指标分值分别为4.19、3.92、4.12和3.73，与预测值相符。

Abstract: The effect of different proportion of lychee and apple juice on the sensory properties of the blended beverages was investigated. The blended beverage formulations were prepared by using an extreme vertex design of mixture design and optimized with response surface methodology. The sensory properties including aroma, taste, color and overall acceptable for the blended beverages consisting of A (water, 70~90%), B (lychee juice, 5~15%) and C (apple juice, 5~15%) were evaluated by 5-point hedonic scale sensory evaluation. The results showed that an optimum formulation which contained 70% of water, 15% of lychee juice and 15% of apple juice had a good sensory values with 4.19, 3.92, 4.12 and 3.73 for aroma, taste, color, and overall acceptable respectively, and it is agreement with the predictive values.

中图分类号:

TSS 255.44

胡卓炎林文祥. 混料设计优化荔枝-苹果混合果汁饮料配方[J]. 食品科学, 2013, 34(4): 23-27.

参考文献

[1] Smith, Wendell F. Experimental Design for Formulation[M]. ASA-SIAM Series on Statistics and Applied Probability, SIAM, Philadelphia, ASA, Alexandria, VA, 2005
[2] 刘清飞, 罗国安, 王义明. 混料均匀设计法在灯盏花素骨架片处方配比中的应用研究[J]. 中成药, 2006, 28(5): 632~635
[3] Edith M. San Juan, Ermina V. Edra, Jocelyn M. Sales, et al. Utilization of peanut fines in the optimization of peanut polvoron using mixture response surface methodology[J]. International Journal of Food Science and Technology, 2006, 41: 768–774
[4] Mariani Rajin, Awang Bono and Ho Chong Mun. Optimisation of Natural Ingredient Based Lipstick Formulation by Using Mixture Design[J]. Journal of Applied Sciences, 2007, 7(15): 2099-2103
[5] 李可夫，王鑫，徐秋明等. 混料设计在黄瓜不同类型氮肥配比研究中的应用[J]. 干旱地区农业研究, 2008,1(26): 58~61
[6] 莫惠栋.配料混合试验的设计和分析[J]. 扬州大学学报(农业与生命科学版), 2004, 1(25):1~5
[7] 胡卓炎，余小林，余恺等. 荔枝加工研究现状与展望[J]. 中国热带农业, 2010, (4): 36~40
[8] 崔珊珊，胡卓炎，余恺等. 不同产地妃子笑荔枝果汁的氨基酸组分[J]. 食品科学, 2011, 32(12): 269-273
[9] 董根中，远兵强，高红梅等. 我国苹果生产与加工现状[J]. 农产品加工, 2009, (10): 64~67
[10] Margarid A, C. Vieira, Cristina L.M. Silva. Optimization of a cupuacu (theobroma grandiflorum) nectar formulation[J]. Journal of Food Process Engineering, 2004, (27):181~196
[11] Safa Karaman, Mustafa Tahsin Yilmaz, Ahmed Kayacier. Simplex lattice mixture design approach on the rheological behavior of glucomannan based salep-honey drink mixtures: An optimization study based on the sensory properties[J]. Food Hydrocolloids, 2011, 25: 1319~1326
[12] ZHOU Jianzhong, LIU Xiaoli, HUANG Kaihong. Application of the Mixture Design to Design the Formulation of Pure Cultures in Tibetan kefir [J]. Agricultural Sciences in China, 2007, 6(11): 1383~1389
[13] Carr, B. T., M. Meilgaard, and G. V. Civille. Sensory evaluation techniques[M]. 3rd ed. CRC Press Inc., Washington, DC. 1999
[14] Li Chunmei，Hao Jufang, Zhong Huizhen. Aroma components at various stages of litchi juice processing [J]. Society of Chemical Industry, 2009，89: 2405~2414
[15] 段亮亮，郭玉蓉，谢文佩等. 苹果浓缩汁加工中香气回收成分分析[J]. 食品工业科技, 2011, 3(32): 112~115.