响应面优化玫瑰茄沙棘叶低糖饮料制作工艺  

Response Surface Optimization of the Production Process of Low Sugar Beverage from Roselle and Seabuckthorn Leaves

作　　者：吴亚辉 张盼盼 WU Ya-hui;ZHANG Pan-pan(Kaifeng Culture and Tourism School,Kaifeng 475004,Henan,China)

机构地区：[1]开封文化旅游学校,河南开封475004

出　　处：《江苏调味副食品》2022年第4期17-21,共5页Jiangsu Condiment and Subsidiary Food

摘　　要：以玫瑰茄、沙棘叶、罗汉果糖苷为主要原料,制作玫瑰茄沙棘叶低糖复合饮料。在传统复合饮料制作工艺的基础上,选取玫瑰茄浸提时间、玫瑰茄浸提温度、玫瑰茄浸提液添加量、沙棘叶浸提液添加量、罗汉果糖苷添加量、柠檬酸添加量等因素进行单因素实验。在单因素实验的基础上,以玫瑰茄浸提液添加量、沙棘叶浸提液添加量和罗汉果糖苷添加量为自变量,以感官评分为响应值,对工艺配方进行响应面优化。确定最优工艺参数为:玫瑰茄浸提温度80℃、浸提时间10 min;沙棘叶浸提温度75℃、浸提时间20 min;玫瑰茄浸提液添加量30 mL、沙棘叶浸提液添加量40 mL、罗汉果糖苷添加量12 g、柠檬酸添加量0.1 g。以此工艺配方制作的低糖复合饮料色泽均匀、口感酸甜适中,具有浓郁的玫瑰茄芳香及沙棘叶清香。Using roselle,seabuckthorn leaf and sirohanate fruit glycoside as main raw materials,the low sugar compound drink of roselle and seabuckthorn leaves was prepared.On the basis of the traditional composite beverage production process,the extraction time of roselle,the extraction temperature of roselle,the extraction amount of roselle,the extraction amount of seabuckthorn leaves,the extraction amount of roselle fruit glycoside,the addition amount of citric acid and other factors were selected for single factor experiment.On the basis of single factor experiment,response surface optimization of the process formula was carried out with the additive amount of roselle extract,seabuckthorn leaf extract and monk fruit glycoside as independent variables and sensory scores as response values.The optimum process parameters were determined as follows:extraction temperature of 80℃,extraction time of 10 min;The extraction temperature of seabuckthorn leaves was 75℃and the extraction time was 20 min.The additive amount of roselle extract was 30 mL,seabuckthorn leaf extract was 40 mL,monk fruit glycoside was 12 g and citric acid was 0.1 g.The low-sugar composite drink made with this process formula has uniform color,moderate sour and sweet taste,and a strong fragrance of roselle and seabuckthorn leaves.

关 键 词：玫瑰茄 沙棘叶 低糖 响应面优化 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]