【摘要】 本试验通过对柿子膳食纤维饮料的研究 ,采用广西恭城月柿为原料 ,利用最优混合设计探讨饮料中果汁、酸、稳定剂、糖用量作为主要考察因素 ,建立四元二次回归方程 ,经过计算机模拟寻优得到果汁、酸、稳定剂、糖用量合理的最佳的配方 ;加工成产品、经评分及系统分析 ;同时通过对单宁含量的测定 ,确定柿果脱涩的方法 ;并对柿子膳食纤维的测定方法进行研究 ,分别测定了TDF(总膳食纤维 )、SDF(水溶性膳食纤维 )、IDF(不溶性膳食纤维 )三者的含量 ;另外还探讨了柿子膳食纤维饮料的色、香、味保持问题。更多还原

【Abstract】 The experiment was carried out through the study of the persimmon diet fibre beverage The yue persimmon from Gongcheng County of Guangxi was used as the raw material The authors of this article investigated the main investigated factors-fruit juice,acid,agent of stability and the amount of sugar with the optimal compound design and thus set up the corresponding quaternary quadratic regression equation Through the imitated optimization with computer,the optimal prescription of reasonable amount of fruit juice,acid,agent of stability and sugar was obtained Then products were produced and evaluation and systematical analysis were done Throgh the monitoring of tannin content,the method of determining the degree of puckery taste of persimmon was determined The study of the determination method of persimmon diet fibre was also carried out Then the amount of TDF(Total Diet Fibre),SDF(Water Soluble Diet Fibre)and IDF(Insoluble Diet Fibre)were determined respectively Moreover,the conservation of the colour,sweet smell and taste of the persimmon diet fibre beverage was also investigated更多还原