响应面法优化桑葚-石榴复合型果茶的工艺研究  

Optimization of Mulberry Pomegranate Compound Fruit Tea by Response Surface Methodology

作　　者：布海丽且姆·阿卜杜热合曼 南贝贝 何志平 秦晓艳 Bhelicem·Abudureherman;NAN Beibei;HE Zhiping;QIN Xiaoyan(College of Food Science and Engineering,Xinjiang Institute of Technology,Aksu 843000,China)

机构地区：[1]新疆理工学院食品科学与工程学院,新疆阿克苏843000

出　　处：《食品安全导刊》2022年第23期133-138,共6页China Food Safety Magazine

基　　金：国家级大学生创新训练项目(202013558002)。

摘　　要：本文以南疆桑葚和石榴为主要原料,以金银花、红茶为辅料,通过单因素以及响应面实验对桑葚-石榴复合型果茶的工艺条件进行优化,致力于开发一款纯天然的复合型果茶。结果表明,桑葚-石榴复合型果茶的最佳工艺条件为金银花浸提液添加量26%,白砂糖添加量1.1%,红茶浸提液添加量21%,桑椹汁与石榴汁的体积比3∶1。在此工艺下得到的果茶综合评分为92.5分,其色泽明亮、组织细腻、酸甜协调,最大程度地保留了桑葚和石榴本身的果香味。In this paper,mulberry and pomegranate in southern Xinjiang are used as the main raw materials,and honeysuckle and black tea are used as auxiliary materials to develop a pure natural compound fruit tea.The process conditions of mulberry-pomegranate compound fruit tea were optimized by single factor and response surface methodology.The results showed that the optimum process conditions for the mulberry-pomegranate compound fruit tea were as follows:the addition of honeysuckle extract was 26%,the addition of white sugar was 1.1%,the addition of black tea extract was 21%,and the volume ratio of mulberry juice to pomegranate juice is 3∶1.The fruit tea obtained under this process has a comprehensive score of 92.5 points.Its color is bright,its structure is delicate,and its sweet and sour are harmonious,and the fruit aroma of mulberry and pomegranate is preserved to thegreatest extent.

关 键 词：桑葚 石榴 复合型果茶 感官评分 响应面法 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]