均匀设计法对荷叶饮料配方的优化研究  

Optimization of ingredient of lotus leaf drinks by uniform design method

作　　者：侯温甫[1] 王博[1] 王宏勋[1] 赵国娇[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,湖北武汉430023

出　　处：《中国酿造》2012年第12期140-143,共4页China Brewing

基　　金：武汉市科技局十大科技专项配套平台建设资助项目(201021037379)

摘　　要：对荷叶饮料的配方优化进行研究，在单因素及正交试验的基础上，以荷叶汁、山楂陈皮汁、菠萝汁、蜂蜜为配方的主要影响因素，采用均匀设计对配方进行优化，得到的最佳配方为：荷叶汁56．35％，山楂陈皮汁10％，蜂蜜10％，菠萝汁3～6％。根据最佳配方研制的饮料酸甜适口、具有浓郁协调的荷叶、菠萝等特有清香。并测得饮料中总黄酮含量为5．8mg／100mL，是一款具有保健功能的新型荷叶饮料。The ingredient of lotus leaf drinks were optimized in this study. The effects of lotus leaf juice, hawthorn and dried tangerine peel juice, pineapple juice and honey on drink quality were investigated by single factor test and orthogonal test. The uniform design and a sensory estima- tion method were further used to optimize the ingredient of lotus leaf drinks. The result indicated the optimum ingredient was as follows： lotus leaf juice 56.35%, hawthorn and dried tangerine peel juice 10%, honey 10% and pineapple juice 3%-6%. Under these conditions, the quality of lotus leaf drinks was greatly improved, which has good taste and harmonious odor. The content of flavonoid in the lotus leaf drinks was 5.8mg/100ml.

关 键 词：荷叶 饮料 均匀设计 优化 

分 类 号：TS272.5[农业科学—茶叶生产加工]