【摘要】 为减少采用浸泡水提法生产风味饮料的不足,以姜精油和姜辣素为主要原料,加以白砂糖和柠檬酸,配制生姜风味饮料.通过正交回归试验,以感官评定为指标,采用模糊数学矩阵法进行数据处理,确定生姜饮料的最优配方.实验所确定的配方的四元二次回归方程,经过检验方程高度显著.通过计算机模拟寻优,获得最优配方:绵白糖,7.75%;柠檬酸,0.13%;姜精油,0.0775%;姜辣素,1.25mL/100g.更多还原

【Abstract】 Beverage with ginger flavor was confected with the ginger oil and gingerol as the main material, combined with white granulated sugar and citric acid. The best ingredients of the beverage were attained by orthogonal regression experiment, with organoleptic evaluation as indicator, the data was processed by judging method of Fuzzy-methematics. Quaternary parameters quadratic equation of the ingredients was confirmed with high significance. After simulated optimization with computer, the optimal ingredients were as follows: sugar:7.75%; citric acid 0.13%; ginger oil 0.0075%; gingerol 1.25mL/100g.更多还原