响应面法优化一种果茶饮料护色工艺  

Optimization on Color Protection Technology of Fruit Tea Beverage by Response Surface Method

作　　者：李文武[1] LI Wenwu(Cullinary Art Department,Qingdao Vocational College of Hotel Management,Qingdao 266100,China)

机构地区：[1]青岛酒店管理职业技术学院烹饪与营养学院,山东青岛266100

出　　处：《食品科技》2020年第10期104-110,共7页Food Science and Technology

基　　金：国家星火计划项目(2013GA690252)。

摘　　要：为防止果茶饮料——苹果-绿茶复合汁在加工储藏过程中的褐变反应,采用具有护色效果的食用添加剂ZnCl2,以多酚氧化酶(PPO)活性和色泽差(ΔE)作为响应值,对苹果-绿茶复合汁进行处理。在单因素实验中,分别以浸提温度、浸提时间、ZnCl2添加量为3因素,探究三者对果茶饮料护色效果的影响;利用Design-Expert软件进行响应面实验,并对得到的回归方程及模型进行响应面分析。结果表明,3因素对苹果-绿茶复合汁护色效果均有明显影响,其最优工艺参数为浸提温度86.05℃、浸提时间5.65 min、ZnCl2添加量为0.09 g/L,在此工艺条件下苹果-绿茶复合汁PPO活性为83.45 U、ΔE值为0.55,所得到的回归模型显著(R2=0.9851),拟合性较好,且在放置过程中能较好保留苹果-绿茶复合汁中某些易被破坏的营养成分;可用于预测苹果-绿茶复合汁的护色效果,为苹果-绿茶复合汁开发提供理论依据。In order to prevent enzymatic browning of fruit tea beverage,apple-green tea compound juice during processing and storage,ZnCl2,an edible additive with color protection effect,was used as the color protection agent to treat apple-green tea compound juice in order to respond to polyphenol oxidase activity and color difference.In the single-factor experiment,three factors were taken as extraction temperature,extraction time and ZnCl2 addition amount,respectively,to explore the influence of the three factors on the color protection effect of fruit tea beverage.The response surface experiment was conducted using Design-Expert software,and the obtained regression equation and model were analyzed on the response surface.The results showed that three factors have a significant effect on color protection,the optimal process parameters were:extraction temperature 86.05℃,the leaching time of 5.65 min,ZnCl2 addition amourt 0.09 g/mL.Under this process condition,apple-green tea juice PPO activity was 83.45 U,ΔE value was 0.55,the regression model obtained was significantly(R2=0.9851),with good fitting,and in the process of placing,some of the easily damaged nutrients in apple-green tea compound juice can be better preserved;It can be used to predict the color protection effect of apple-green tea compound juice and provide a good theoretical basis for the development of apple-green tea compound juice.

关 键 词：苹果汁 绿茶 响应面实验 多酚氧化酶 叶绿素 黄酮 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]