| 原汁比例对复合果蔬汁感官品质的影响 |
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| 引用本文： | 张丽华,韩永斌,刘桂玲,顾振新,陈培奇,刘安虎,邱永新.原汁比例对复合果蔬汁感官品质的影响[J].南京农业大学学报,2005,28(4):122-125. |
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| 作者姓名： | 张丽华 韩永斌 刘桂玲 顾振新 陈培奇 刘安虎 邱永新 |
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| 作者单位： | 南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏,南京,210095;连云港东海果蔬汁有限公司,江苏,连云港,223000 |
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| 基金项目： | 江苏省科技招标项目资助（ZB2003046） |
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| 摘 要： | 运用Mixture—D—Optimal设计，以糖酸比为响应值，研究了草莓、番茄、胡萝卜和葡萄4种原汁的不同复合配比对其混合成品风味等感官品质的影响。结果表明，最优配方为草莓汁10％、番茄汁10％、胡萝卜汁38％和葡萄汁42％，相应的复合果蔬汁糖酸比为45．04。应用模糊数学法对复合果蔬汁感官评定分析后显示：4种原汁按上述配比生产的复合果蔬汁易为消费者接受。
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| 关 键 词： | 果蔬汁 复合 糖酸比 风味相容性 |
| 文章编号： | 1000-2030(2005)04-0122-04 |
| 收稿时间： | 12 1 2004 12:00AM |
| 修稿时间： | 2004年12月1日 |
Effect of reconstitution of fruit and vegetable juice on the sensory quality of final mixed juice |
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| ZHANG Li-hua,HAN Yong-bin,LIU Gui-ling,GU Zhen-xin,CHEN Pei-qi,LIU An-hu,QIU Yong-xin.Effect of reconstitution of fruit and vegetable juice on the sensory quality of final mixed juice[J].Journal of Nanjing Agricultural University,2005,28(4):122-125. |
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| Authors: | ZHANG Li-hua HAN Yong-bin LIU Gui-ling GU Zhen-xin CHEN Pei-qi LIU An-hu QIU Yong-xin |
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| Institution: | 1. Key Laboratory of Agricultural and Animal Products Processing and Quality Control, Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, China; 2. Donghai Fruit Juice Co. Ltd. , Lianyungang 223000, China |
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| Abstract: | The Mixture-D-Optimal design was used to determine the optimum mixing proportion of four kinds of fruit and vegetable juice(strawberry juice,tomato juice,carrot juice and grape juice)with the ratio of sugar to acid of the mixed juices as a response value.The results indicated that the optimum combination was 10% strawberry juice,10% tomato juice,38% carrot juice and 42% grape juice,and the ratio of sugar to acid was 45.04.And also,the organoleptic properties(color,acidity,sweetness,aroma,texture,bitter)of mixed juices were characterized by trained panel.The results were analyzed with fuzzy mathematics methodology approach.It was indicated that the final mixed juice which prepared from the optimum combination mentioned above was of highly acceptable quality. |
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| Keywords: | fruit and vegetable juice mixing ratio of sugar to acid flavor consistency |
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