摘要
以蒲公英根酶解液为原料,通过单因素和正交试验优化了蒲公英根类咖啡产品配方。蒲公英根类咖啡饮料的适宜配方为:稀释比例为1:3.5,绵白糖添加量为2.00%,柠檬酸添加量为0.04%;蒲公英根类咖啡速溶粉适宜配方为:蒲公英根速溶粉添加量44.44%,乳粉添加量为27.78%,植脂末添加量为27.78%。将上述产品与市售雀巢速溶黑咖啡、雀巢速溶原味咖啡进行产品特征分析,结果表明:4款产品共有特征主要有焦糖味、焦苦味、坚果味、苦味、甜味、余味、均衡度和顺滑感;所研发2款产品部分特征接近黑咖啡,部分特征接近原味咖啡,且具有自己的优势特征。3种产品不仅具有类咖啡风味,且具有蒲公英根特有的风味,并采用GC-MS对蒲公英类咖啡风味产品的香气进行了定性分析。
Using dandelion root hydrolysate as raw material, sensory evaluation as the main evaluation criteria, and matching different excipients, the optimal formula for dandelion root beverages with coffeelike flavored optimized by single factor and orthogonal test was： dilution ratio was 1：3.5, adding amount of white sugar was 2.00% and the amount of citric acid was 0.04%. The mass distribution ratio of dandelion root powder coffee-like flavored was： 44.44% of dandelion root instant powder, 27.78% of milk powder, and 27.78% of non-dairy creamer. The two developed products were analyzed by compared with product features and aromas of commercially available Nestle instant black coffee and Nestle instant coffee, and the aroma components of the three products were analyzed. The results showed that the characteristics of the four products were mainly caramel, coke, nutty, bitter, sweet, aftertaste, balance and smooth; some of the products studied were close to black coffee, and some of the products were close to the original coffee, and also had its own advantages of characteristics, which indicating that the three kinds of products not only had coffee-like flavor, but also had a distinctive flavor of dandelion root. After qualitative analysis of the aroma of dandelion coffee-flavored products, it was initially ascertained that the volatile aroma components were mainly aldehydes, furans and other aroma substances.
作者
刘珊珊
刘亚琼
LIU Shan-shan;LIU Ya-qiong(Hebei Agricultural University,Baoding 071000)
出处
《食品科技》
CAS
北大核心
2018年第9期134-141,共8页
Food Science and Technology
基金
河北农业大学大学生科技创新重点扶持计划项目(2017zd)
关键词
蒲公英根
类咖啡风味
感官评价
蛛网法
配方
香气成分
dandelion root
coffee-like flavored
sensory evaluation
spider web method
formula
aromacomponents
作者简介
刘珊珊（1992-），女，山东曹县人，硕士研究生，主要从事食品加工与安全的研究工作。;通讯作者
