基于模糊数学综合评判优化酸枣仁复合饮料配方

以酸枣仁、茯苓、薏苡仁、百合和大枣为主要原料，通过模糊数学及正交试验等方法优化酸枣仁复合饮料配方。结果表明，酸枣仁复合饮料的最优配方为：复合澄清汁添加量35%（质量分数，下同），蜂蜜添加量2.4%，柠檬酸添加量0.1%，蔗糖添加量6%，柠檬酸钾添加量0.4%；最佳稳定剂组合为：羧甲基纤维素钠（CMC-Na）添加量0.20%，黄原胶添加量0.01%，果胶添加量0.15%。该配方下制得的复合饮料色泽纯正，呈浅黄色，酸甜适宜，状态稳定，富有独特的枣香气。

Optimization of Formula of Sour Jujube Kernels Compound Beverage Based on Fuzzy Mathematics Comprehensive Evaluation

Using sour jujube kernels, poria cocos, coix kernels, lilies and jujubes as the main raw materials, the formula of sour jujube kernel compound drink was optimized by fuzzy mathematics and orthogonal tests. The results showed that the optimal formula of sour jujube kernel compound drink was as follows: compound clarified juice of 35%, honey of 2.4%, citric acid of 0.1%, sucrose of 6%, potassium citrate 0.4%, and the best stabilizer combination was: CMC-Na of 0.20%, xanthan gum of 0.01%, pectin of 0.15% (the above percentages are by mass). The compound drink prepared with this formula had pure light yellow color, suitable sweet and sour taste, stable state, and unique jujube aroma.