王振东^*，马静雯，刘世娟，崔文思，王 琳

（江苏康缘药业股份有限公司，江苏连云港 222001）

摘要：以多种药食同源原料粉、牡蛎肽粉、全脂乳粉、麦芽糊精、木糖醇为原辅料，开发一种具有健脾养胃的复合营养冲调粉。采用单因素试验和正交试验对健脾养胃复合营养冲调粉的感官品质进行优化。通过单因素试验分析，考察牡蛎肽粉、全脂乳粉、麦芽糊精和木糖醇的添加量对产品感官品质的影响，并以色泽、香气、口感和滋味、组织形态为评价因素，利用正交试验设计，以模糊数学感官评价法优化牡蛎肽粉、全脂乳粉、麦芽糊精和木糖醇的添加量。结果表明健脾养胃复合营养冲调粉最佳配比为牡蛎肽粉添加量为0.15%，全脂乳粉添加量为4%，麦芽糊精添加量为20%，木糖醇添加量为15%。在此条件下获得的健脾养胃复合营养冲调粉色泽均匀一致，香气浓郁，口感细腻柔和，甜度适中，营养丰富，易溶解，即食方便。

关键词：冲调粉；正交试验；模糊数学评价法；感官评价；配方优化

中图分类号：TS218    文献标识码：A    文章编号：1674-506X（2022）04-0093-0007

Optimization of Formula Technology of a Compound Nutritional Powder for Invigorating Spleen and Stomach by Fuzzy Mathematical Sensory Evaluation

WANG Zhendong^*, MA Jingwen, LIU Shijuan, CUI Wensi, WANG Lin

（Jiangsu Kanion Pharmaceutical Co., Ltd., Lianyungang Jiangsu 222001, China）

Abstract：A compound nutritional powder for invigorating spleen and stomach was developed with many kinds of raw materials, such as food and medicine homologous powder, oyster peptide powder, whole milk powder, maltodextrin, xylitol and so on. Single factor test and orthogonal test were used to optimize the sensory quality of compound nutritional powder. Through single factor experimental analysis, the effects of oyster peptide powder, whole milk powder, maltodextrin and xylitol on the sensory quality of blending powder were investigated. The color, aroma, taste and tissue morphology were used as evaluation factors, and the sensory evaluation method of fuzzy mathematics was used to optimize the addition of oyster peptide powder，whole milk powder, maltodextrin and xylitol. The results showed that the best sensory quality ratio of compound nutritional blending powder was 0.15% oyster peptide powder, 4% whole milk powder, 20% maltodextrin, 15% xylitol. Under these conditions, the obtained compound nutrition powder for invigorating spleen and stomach has uniform color, rich aroma, delicate and soft taste, moderate sweetness, rich nutrition, easy to dissolve and convenient to eat.

Keywords：blending powder; orthogonal test; fuzzy mathematics evaluation; sensory evaluation; formula optimization

doi：10.3969/j.issn.1674-506X.2022.04-015

收稿日期：2021-09-29

基金项目：国家重点研发计划项目“茯苓全产业链标准体系构建及产品研发”（2017YFC1703000）

作者简介：王振东（1990-），男，硕士，工程师。研究方向：食品加工。

*通信作者

引用格式：王振东,马静雯,刘世娟,等.模糊数学感官评价法优化健脾养胃复合营养冲调粉配方工艺[J].食品与发酵科技,2022,58(4):93-98,147.