响应面法优化玛咖苦荞复合茶饮料加工工艺  

Optimization of processing technology of maca Tartary buckwheat compound tea beverage by response surface methodology

作　　者：卢扬[1] 李俊[1] 刘军林 刘辉[1] 唐健波[1] LU Yang;LI Jun;LIU Jun-Lin;LIU Hui;TANG Jian-Bo(Biological Technology Institute of Guizhou Academy of Agricultural Sciences,Guiyang 550006,China;Bureau of Agriculture and Rural Areas of Weining County,Weining 553100,China)

机构地区：[1]贵州省农业科学院生物技术研究所,贵阳550006 [2]贵州省威宁县农业农村局,威宁553100

出　　处：《食品安全质量检测学报》2020年第20期7562-7569,共8页Journal of Food Safety and Quality

基　　金：贵州省农科院院专项项目(黔农科院院专项[2014]011号)。

摘　　要：目的响应面法优化玛咖苦荞复合茶饮料加工工艺。方法以感官评分为评价指标,通过响应面优化实验,对玛咖苦荞复合茶饮料加工过程中玛咖粉、苦荞茶及稳定剂添加量进行优化。结果最优产品配方为:玛咖粉添加量2.1%,苦荞茶添加量1.6%,果葡糖浆添加量5.7%,3个因素的作用大小依次为:果葡糖浆>玛咖粉>苦荞茶。最优稳定剂配方为:羧甲基纤维素钠(sodium carboxymethyl cellulose,CMC-Na)添加量0.07%,果胶添加量0.06%,海藻酸钠添加量0.03%。3个因素的作用大小依次为:CMC-Na>果胶>海藻酸钠。最终产品感官评分平均值达95.4±0.6,透光率为90.5%±0.6%。结论本研究为玛咖和苦荞产品的开发提供了数据支撑。Objective To optimize the processing technology of maca Tartary buckwheat compound tea beverage by response surface methodology. Methods Taking sensory score as evaluation index, the amount of maca powder, Tartary buckwheat tea and stabilizer in the processing of maca Tartary buckwheat compound tea beverage was optimized by response surface methodology. Results The optimal product formula were 2.1% maca powder, 1.6% Tartary buckwheat tea, 5.7% fructose syrup. The effect of the 3 factors were as follows in turn: fructose syrup>maca powder>Tartary buckwheat tea. The optimal stabilizer formula were 0.07% sodium carboxymethyl cellulose(CMC-Na), 0.06% xanthan gum, and 0.03% sodium alginate. The effects of the 3 factors were as follows: CMC-Na>pectin>sodium alginate. The average sensory score of the final product was 95.4±0.6, and the light transmittance was 90.5%±0.6%. Conclusion This study provides data support for the development of maca and Tartary buckwheat products.

关 键 词：响应面法 玛咖 苦荞 茶饮料 加工工艺 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]