石榴果粉复合固体饮料的制备工艺及配方研究

以喷雾干燥制得的石榴果粉为主要原料,添加一定的甜味剂、柠檬酸等辅料,进行复合固体饮料工艺的研究,应用模糊数学感官评价法结合正交试验,对固体饮料的加工工艺进行优化,确定最佳配方。结果表明,影响石榴沙棘复合固体饮料因素顺序为石榴粉添加量>甜味剂>沙棘粉添加量>柠檬酸。通过极差分析和感官评价进行优化,感官评价满分为4分,最优试验组合得分为3.56,产品的感官品质可评为优级,即较佳配方为:石榴粉60%,沙棘粉2%,甜味剂25%,柠檬酸3%,其余辅料10%。所得产品色泽均匀,香味协调,组织细腻,酸甜可口,是一种营养丰富的功能保健产品,具有广阔开发前景。

Study on Preparation and Formulation of Pomegranate Fruit Powder Compound Solid Beverage

One kind of composite solid beverage was studied using pomegranate powder, sweetener, and citric acid as materials. The formulation was optimized by the fuzzy mathematics method of sensory evaluation combined with the orthogonal experiment. The results showed that effects of different factors were pomegranate powder adding amounts > sweeteners > seabuckthorn powder adding amounts > citric acid. The sensory evaluation score was 4 and the optimal combination of test score was 3.56 based on the poor analysis and sensory evaluation, which demonstrated that sensory quality of product could be rated as excellent. The optimized formula was pomegranate powder 60%, seabuckthorn powder 2%, sweetener 25%, citric acid 3%, and accessories 10%. The product has good color, flavor, and texture, which will have a broad development prospect.