模糊数学方法研制麦麸悬浮饮料

Development of wheat bran suspension beverage by fuzzy mathematics

中文关键词:  麦麸  复合稳定剂  悬浮饮料  模糊综合分析

英文关键词:wheat bran  compound stabilizer  suspended beverage  fuzzy comprehensive evaluation

中文摘要:

      目的 利用麦麸中阿魏酸等活性成分研制一款全麦麸食品。方法 采用均匀试验设计原理, 结合模糊数学综合分析法, 探讨出一种麦麸悬浮饮料的最佳配方比例。结果 白砂糖添加量为3.5 g/100 mL、麦麸:水为1:100(g:mL)、复合稳定剂添加量为0.08 g/100 mL、黄原胶:魔芋胶为7:3(m:m)为麦麸悬浮饮料最佳配方比例。产品中膳食纤维总量为0.872 g/100 mL, 黄酮含量为0.92 mg/100 mL, 阿魏酸含量为2.81 mg/100 mL, 二苯基苦酰肼基自由基清除率达到63.9%。结论 制备的麦麸悬浮饮料口感顺滑, 具有浓郁麦香味, 麦麸颗粒能够均匀稳定悬浮。

英文摘要:

      Objective To develop a whole wheat bran food by using active ingredients such as ferulic acid in wheat bran. Methods Using the uniform experimental design principle and the fuzzy mathematics comprehensive analysis method, the optimal formula ratio of a wheat bran suspension beverage was discussed. Results The optimal formula ratios of wheat bran suspension drink were as follows: white granulated sugar content was 3.5 g/100 mL, wheat bran: water was 1:100 (g:mL), composite stabilizer content was 0.08 g/100 mL, and xanthan gum: konjac gum was 7:3 (m:m). The total dietary fiber content was 0.872 g/100 mL, the flavonoid content was 0.92 mg/100 mL, the ferulic acid content was 2.81 mg/100 mL, and the diphenyl picohydrazide radical scavenging rate reached 63.9%. Conclusion The prepared wheat bran suspension beverage has a smooth taste and a rich wheat flavor, and the wheat bran particles can be uniformly and stably suspended.