酶促水解结合响应面法优化复合花茶饮料工艺  

Optimization of Compound Flower Tea Beverage by Enzymatic Hydrolysis Combined with Response Surface Methodology

作　　者：汪洪涛[1,2] 谢微 WANG Hong-tao;XIE Wei(School of Health,Jiangsu Vocational Institute of Commerce,Nanjing 211168,Jiangsu,China;Food Safety Engineering Technology Research and Development Center of Jiangsu Province,Jiangsu Vocational Institute of Commerce,Nanjing 211168,Jiangsu,China)

机构地区：[1]江苏经贸职业技术学院健康学院,江苏南京211168 [2]江苏经贸职业技术学院江苏省食品安全工程技术研究开发中心,江苏南京211168

出　　处：《江苏调味副食品》2022年第1期18-22,共5页Jiangsu Condiment and Subsidiary Food

基　　金：江苏省大学生创新创业训练计划项目(202012047007Y);江苏经贸职业技术学院重点课题(JSJM19018)。

摘　　要：以石榴花、罗汉果花、枇杷花的酶促水解液为原料,添加有机酸和甜味剂,研制复合花茶饮料。通过单因素实验和响应面优化试验得出花茶饮料的最佳配方为石榴花、罗汉果花、枇杷花的酶促水解液体积比为1∶3∶2,添加山梨醇0.3%、抗坏血酸0.02%、白砂糖4.5%、柠檬酸0.02%,以此配方生产的花茶饮料感官评分为92.5分。The enzymatic hydrolysates of pomegranate flower,momordica grosvenori flower and loquat flower were used as raw materials,adding suitable organic acids and sweeteners,using sensory scoring as an inspection index,the best formula of flower tea drink was obtained by single-factor test and response surface optimization test.The results showed that the best formula of beverage was the volume ratio of enzymatic hydrolysate of pomegranate flower,siraitia grosvenorii flower and loquat flower was 1∶3∶2,and then 0.3%sorbitol,0.02%ascorbic acid,4.5%sugar and 0.02%citric acid were added.Under the best formula,the sensory score of flower tea beverage was 92.5.

关 键 词：石榴花 罗汉果花 枇杷花 酶促水解 花茶饮料 响应面优化试验 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]