摘要
以藤茶为原料,通过单因素试验确定藤茶的最佳提取工艺条件,以感官评分为响应值,采用响应面法优化藤茶提取液、橙汁、白砂糖、柠檬酸添加量的配方;以浊度差为指标,研究混合增稠剂对复合饮料稳定性的影响。结果表明,藤茶提取液的最佳提取条件为提取温度80℃、提取时间30 min、茶水比1∶100(g/mL);藤茶橙汁复合饮料的最佳配方为藤茶提取液添加量60 mL/100 mL、橙汁添加量7.5 mL/100 mL、白砂糖添加量8 g/100 m L、柠檬酸添加量0.06 g/100 mL、羧甲基纤维素钠(carboxymethylcellulose-Na,CMC-Na)添加量0.10 g/100 mL、瓜尔豆胶添加量0.02 g/100 mL、海藻酸钠添加量0.08 g/100 mL。复合饮料呈淡黄色,有藤茶香味,口感柔和、稳定性好。
Using vine tea as the base material,the optimal conditions for extracting a vine tea compound beverage were determined through a single factor experiment.The response surface method was used with a sensory score as an index to optimize the proportions of a vine tea extraction including orange juice,sucrose,and citric acid.The use of combined thickeners to stabilize the mixture in terms of altering the turbidity of the complex beverage was evaluated.The results showed that the optimal conditions for extracting vine tea were a temperature of 80℃,a heating time of 30 min and a tea to water ratio of 1∶100(g/mL).The best formulation was obtained by mixing 60 mL/100 mL of vine tea extract with 7.5 mL/100 mL orange juice,8 g/100 mL sucrose,0.06 g/100 mL citric acid,0.10 g/100 mL carboxymethylcellulose-Na(CMC-Na),0.02 g/100 mL guar gum and 0.08 g/100 mL sodium alginate.The product obtained by this formulation was pale yellow in color,with a rattan tea fragrance,a mild taste and good stability.
作者
马文斌
高梦祥
王辰
MA Wen-bin;GAO Meng-xiang;WANG Chen(College of Life Science,Yangtze University,Jingzhou 434025,Hubei,China)
出处
《食品研究与开发》
CAS
北大核心
2022年第7期74-81,共8页
Food Research and Development
基金
中央引导地方科技发展专项项目。
关键词
藤茶
提取
工艺优化
响应面法
稳定性
vine tea
extraction
process optimization
response surface methodology
stability
作者简介
马文斌(1996—),男(汉),硕士,主要从事食品加工技术研究;通信作者:王辰(1965—),男,副教授,主要从事农产品加工与贮藏技术研究。
