响应面优化天麻绿茶冻配方工艺  

Response Surface Methodology for Optimizing the Formulation of Gastrodia elata Green Tea Jelly

作　　者：李刚凤 吴慧琳 黎江[2] 朱苗 陆雨芳 徐路 LI Gangfeng;WU Huilin;LI Jiang;ZHU Miao;LU Yufang;XU Lu(College of Material and Chemical Engineering,Tongren University,Tongren 554300;School of Pharmacy,Tongren Polytechnic College,Tongren 554300)

机构地区：[1]铜仁学院材料与化学工程学院,铜仁554300 [2]铜仁职业技术学院药学院,铜仁554300

出　　处：《食品工业》2019年第11期62-67,共6页The Food Industry

基　　金：贵州省普通高等学校产学研基地项目资助(黔教合KY字[2015]346);贵州省教育厅青年科技人才成长项目(黔教合KY字[2018]339),贵州省教育厅大学生创新创业训练中心项目(2016SJDCZX001);贵州省科技厅科技支撑计划项目(黔科合支撑[2019]2816);省级重点学科建设项目(黔学位合字ZDXK[2017]8号)

摘　　要：以天麻、绿茶、冰粉籽浸出液为原料制作天麻绿茶冻,探讨天麻浸提液添加量、混合糖添加量、卡拉胶添加量、Ca Cl2溶液添加量对天麻绿茶冻感官品质的影响,通过Box-Benhnken设计-响应面法优选天麻绿茶冻配方工艺。结果表明,最佳配方工艺条件为:天麻浸提液添加量12.5%、混合糖添加量4.0%、卡拉胶添加量0.75%、CaCl2溶液添加量2.5%。在此配方下,产品呈黄褐色半透明均匀状,口感细腻,有良好的弹性、咀嚼性,酸甜可口,有淡淡的天麻味和绿茶香味,其多糖含量34.84%、黄酮含量6.66%、多酚含量2.038%、糖度6.0°Brix、pH 4.31、可溶性固形物含量1.34%。Gastrodia elata, green tea, ice powder seed extract were used as raw materials to make Gastrodia elata green tea jelly. The effects of Gastrodia elata extract content, mixed sugar content, carrageenan content and CaCl2 solution content on the sensory quality of Gastrodia elata green tea jelly were discussed. The formulation of Gastrodia elata green tea jelly was optimized by Box-Benhnken design-response surface method. The results showed that the optimum technological condition for the formulation was Gastrodia elata extract content 12.5%, mixed sugar content 4.0%, carrageenan content 0.75%, CaCl2 solution content 2.5%. Under this formulation, the product was yellow-brown, semi-transparent and uniform, delicate in taste, good elasticity, chewiness, sweet and sour, with a light taste of Gastrodia elata and green tea aroma, its polysaccharide content 34.84%, flavonoid content 6.66%, polyphenol content 2.038%, sugar degree 6.0 °Brix, pH 4.31, soluble solids content 1.34%.

关 键 词：天麻 绿茶 冰粉籽 茶冻 Box-Behnken设计-响应面法 多糖 黄酮 多酚 

分 类 号：TS2[轻工技术与工程—食品科学与工程]