透骨香酸汤饮料工艺优化研究  

Research on the Processing Technology of Transparent Bone Fragrant Sour Soup Beverage

作　　者：袁玮[1] 侣胜利 杨胜超 石敏[1] YUAN Wei;SI Shengli;YANG Shengchao;SHI Min(Kaili University,Kaili,Guizhou,556011,China)

机构地区：[1]凯里学院,贵州凯里556011

出　　处：《凯里学院学报》2024年第3期38-45,共8页Journal of Kaili University

基　　金：黔东南科合基础([2022]13号)。

摘　　要：为丰富米酸汤加工原料的多样性,以透骨香为研究对象,按照酸汤饮料加工工艺流程,在单因素试验基础上利用响应面法对透骨香酸汤饮料的加工工艺进行研究与优化.结果表明:食盐添加量为0.15%、白砂糖添加量为4.00%、透骨香原液添加量为21.00%、凯里米酸汤添加量为21.00%为透骨香酸汤饮料的最佳工艺配比,感官评价分值为90.66;各因素对透骨香酸汤饮料感官评分的影响依次是B(白砂糖添加量)>D(凯里米酸汤添加量)>A(食盐添加量)>C(透骨香原液添加量).加工所得的透骨香酸汤饮料淡金黄色,澄清透明,无任何杂质,酸甜度适中,口感细腻,具有透骨香叶特有的清香茶味.本试验填补了米酸汤多元化发展的空缺,为酸汤饮料的发展与创新提供了理论依据.In order to enrich the diversity of rice sour soup as a processing material,the processing technology of Tougu Xiang sour soup beverage was studied and optimized,by using response surface methodology on the basis of single factor experiments.The optimal processing conditions were obtained through regression equation modeling as follows:salt 0.15%,white sugar 4.00%,transparent bone fragrant stock solution 21.00%and Kaili rice sour soup 21.00%,the sensory evaluation score is 90.66.The influence of various factors on the sensory score of the transparent bone fragrant sour soup beverage is in the order of B(amount of white sugar added)>D(amount of Kaili rice sour soup added)>A(amount of salt added)>C(amount of transparent bone fragrant original solution added).The processed bone penetrating sour soup beverage is light golden yellow,clear and transparent,without impurities,with a light sour and sweet taste,and has the unique tea aroma of bone penetrating fragrant leaves.This experiment filled the vacancy of the diversified development of sour soup and provided a theoretical basis for the development and innovation of sour soup beverage.

关 键 词：米酸汤 透骨香 响应面法 工艺研究 

分 类 号：TS27.5[轻工技术与工程—农产品加工及贮藏工程]