星点设计-响应面法优选参芪保健饮料的制备工艺  

Optimal preparation of Ginseng Astragalus health drink by central composite design-response surface methodology

作　　者：陈卫卫[1] 何炜玲[1] 李海涛[2] 梁丹[1] 易蔚[1] 

机构地区：[1]广西中医药大学,南宁530001 [2]南京中医药大学,南京210029

出　　处：《食品科技》2013年第2期95-97,共3页Food Science and Technology

基　　金：广西教育科学"十二五"规划课题(2011C0041);广西中医学院教育教学改革与研究课题(2011C09);广西高等学校特色专业及课程一体化项目(GXTSZY214)

摘　　要：目的:优选参芪保健饮料的制备工艺。方法:以浓缩药液的用量、蔗糖的用量、柠檬酸的用量为主要影响因素,以饮料的气味、外观、口感为评价指标,用星点设计-响应面法筛选制备工艺的最佳条件。结果:优选出的最佳制备工艺为浓缩药液量为40%(相对密度0.90,60～80℃),蔗糖量10.5%,柠檬酸量0.2%。结论:采用星点设计-效应面法优选芪参保健饮料的制备工艺方法简便,稳定可行,具有良好的预测性。Object：The best preparation technology of Ginseng Astragalus health drink was optimized.Method：The main influential factors of preparation technology included the quantity of extracted solution,sugar and citric acid.The preparation effect was evaluated with the juice＇s smell,appearance and taste.The optimal preparation technology of Ginseng Astragalus health drink was selected by central composite design-response surface methodology.Results：The best preparation condition was as follows：the quantity of extracted solution,sugar and citric acid was 40%（the relative density was 0.90,60～80 ℃）,10.5% and 0.2% respectively.Conclusion：The optimized preparation technology by central composite design-response surface methodology is simple,convenient,stable and feasible.

关 键 词：参芪保健饮料 星点设计 响应面法 制备工艺 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]