响应面优化鲜枣姜糖茶制作工艺及抗氧化研究  

Study on Optimization of Prodution Process of Fresh Jujube Ginger Sugar Tea by Response Surface Test and Its Antioxidant Activities

作　　者：李秀中[1] 冀晓龙[1] 郄佩娟 沈美荣[1] 石仕慧 王敏[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品研究与开发》2016年第22期79-83,共5页Food Research and Development

摘　　要：以鲜枣、生姜和黑糖为主要原料,采用模糊数学综合评价对鲜枣姜糖茶进行感官评分,结合Box-Behnken中心组合试验设计和响应面(RSM)分析法,研究鲜枣姜糖茶的最佳配方及其体外抗氧化性。结果表明:枣浓缩汁与姜汁的质量比例为2.6∶1,200 g混合浆汁中黑糖添加量为29 g,魔芋胶的添加量为0.4 g。研制的鲜枣姜糖茶对DPPH自由基清除能力、ABTS+自由基清除能力和还原力分别为14.90 Trolox/100 g FW、9.76 Trolox/100 g FW和11.59 mg/g,且鲜枣姜糖茶抗氧化活性较枣浓缩汁和姜汁强。To investigate the fresh jujube ginger sugar tea formulations and its antioxidant activity,the response surface analysis with comprehensive sensory evaluation were used,with fresh jujube,ginger and brown sugar as the main raw material for the study. The optimal technological conditions were as follows：the ratio of concentrated jujube juice and ginger juice were 2.6 ∶ 1,the mount of addition of brown sugar were 29 g per 200 g mixed juice,and amount of addition of konjac gum were 0.4 g. The antioxidant activity of fresh jujube ginger sugar tea were stronger than the concentrated jujube juice and ginger juice,which ability to remove DPPH·,ABTS＋ and reducing power were 14.90 Trolox/100 g FW,9.76 Trolox/100 g FW and 11.59 mg/g respectively.

关 键 词：鲜枣姜糖茶 模糊数学综合评判 响应面分析 体外抗氧化活性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]