响应面法优化核桃桑茶蛋白饮料的加工工艺  

Response Surface Methodology to Optimize the Processing Technology of Walnut and Mulberry Tea Protein Beverage

作　　者：施敏 魏光强 黄艾祥[1] SHI Min;WEI Guang-qiang;HUANG Ai-xiang(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China)

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201

出　　处：《饮料工业》2022年第1期26-32,共7页Beverage Industry

基　　金：云岭产业技术领军人才(云发改人事(2014)1782号)。

摘　　要：以桑叶茶和核桃为主要原料,通过单因素分析结合响应面试验设计优化核桃桑茶蛋白饮料产品最佳配方,并分析产品的理化及卫生指标。结果表明,最佳工艺配方为核桃4.41%、桑叶茶1.42%、白砂糖4.96%、乳化剂0.2%、增稠剂0.2%。核桃桑茶蛋白饮料风味独特,口感细腻,味道清雅,经测定蛋白质0.56%,脂肪2.743%,微生物指标符合国家标准。产品开发提高了核桃和桑叶茶的利用率,可为核桃产业发展和新型食品开发提供一定的理论参考。With mulberry leaf tea and walnuts as the main raw materials,the best formula of walnut mulberry tea protein beverage product was optimized through single factor analysis combined with response surface test design,and the physical,chemical and hygienic indicators of the product were analyzed.The results showed that the best technological formula was walnut 4.41%,mulberry leaf tea 1.42%,white sugar 4.96%,emulsifier 0.2%,thickener 0.2%.Walnut mulberry tea protein beverage has a unique flavor,delicate taste and elegant taste.It is determined that the protein is 0.56%and the fat is 2.74%.The microbial indicators meet the national standards.Product development improves the utilization rate of walnuts and mulberry leaf tea,which can provide a certain theoretical reference for the development of walnut industry and new food development.

关 键 词：核桃 桑茶 植物蛋白饮料 响应面优化 产品品质 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程]