摘要
目的:采用响应面设计法优化分心木袋泡饮料冲泡工艺。方法:以分心木为主要原料,桑叶和沙棘叶为辅料,通过感官评分与总黄酮含量的综合考评,筛选出分心木袋泡饮料的最佳配比(分心木∶桑叶∶沙棘叶质量比为3∶1∶1)。并采用单因素和响应面实验,优化分心木袋泡饮料的冲泡工艺。结果:原料粉碎度80目、冲泡水温83℃、冲泡时间20 min、冲泡2次,此时总黄酮含量为(58.65±0.12)mg/g,接近理论值58.70 mg/g,冲泡工艺最佳。结论:本研究在提高核桃副产物附加值的同时,为分心木和核桃资源的综合开发提供了有力的理论依据。
Objective： Response surface methodology was used to optimize the brewing process for walnut diaphragm tea bags. Method： Walnut diaphragm were used as the main material of tea bags,mulberry leaf and hippophae rhamnoides leaf as the auxiliary material. Reference to the sensory evaluation and total flavonoids content,the best formulation of walnut diaphragm tea bag（ walnut diaphragm,mulberry leaf and hippophae rhamnoides leaf,3∶1∶1,m / m / m） was selected. Based on the analysis results and response surface methodology,the brewing process was optimized. Results： The experimental total flavonoids content in the brewing liquid was（ 58.65 ± 0.12） mg /g,which was close to the predicted value of 58.70 mg /g,under the optimized conditions,the raw materials were grounded to 80 mesh with 83 ℃ water for 20 min,2 times.Conclusion： The added value of walnut by- product was improved,at the same time,a strong theoretical basis for comprehensive development of distraction wood and walnut resources was provided.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第21期249-253,258,共6页
Science and Technology of Food Industry
基金
校企合作项目
关键词
分心木
总黄酮
感官评定
桑叶
沙棘叶
walnut diaphragm
total flavonids
sensory evaluation
mulberry leaf
hippophae rhamnoides leaf
作者简介
刘姗姗（1989-），女，硕士，研究方向：天然产物提取与应用，E—mail：liushanshan16363@163．com。
通讯作者：杨海燕（1962-），女，博士，教授，研究方向：天然产物提取与应用，E-mail：yanghaiyan163@163．com。
