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模糊数学法优化低盐益生菌发酵梅片配方研究
谢桂勉
0
(揭阳职业技术学院)
摘要:
研究低盐益生菌发酵梅片的配方工艺,以色泽、风味和组织状态为评价指标,采用正交试验结合模糊数学感官评价优化产品的制备工艺。结果表明:低盐益生菌发酵梅片最优配方为益生菌发酵梅浆65.0%,黑糖7.0%,食盐2.0%,姜粉1.6%。在此条件下制备的低盐益生菌发酵梅片,总糖为13.5%、总酸2.4%、盐分5.2%,具有色泽鲜亮、口感丰富、风味独特的特点。
关键词:  青梅  模糊数学  配方优化
DOI:
投稿时间:2019-01-27修订日期:2019-01-27
基金项目:2017年广东省省级科技计划项目(2017A020225003)
Study on the formula of low salt probiotic green plum tablet by fuzzy mathematics
()
Abstract:
Preparation of low salt probiotic green plum tablet was studied. With colour, flavor and appearance as indicators, orthogonal test combined with fuzzy comprehensive evaluation was designed to determine the best formula. The optimized process parameters for low salt probiotic green plum tablet was as follows: probiotic green plum juice 65.0%, brown-sugar 7.0%, salt 2.0%, ginger powder 1.6%. Under this condition, the low salt probiotic green plum tablet was charaterized by a fresh color, plentiful taste and unique flavor with total sugar of 13.5%, total acidity of 2.4% and salinity 5.2%.
Key words:  green plum  fussy mathematics  optimization of formulation

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