Mixture-optimal法优化红枣姜茶饮料配方工艺  

Optimization of Red Date Ginger Tea Beverage Formula Process by Mixture-optimal Method

作　　者：叶胜明[1,2] YE Shengming(Bozhou Vocational and Technical College,Bozhou 236800,China;Joint Research Center for Chinese Herbal Medicine of Anhui of IHM,Bozhou 236800,China)

机构地区：[1]亳州职业技术学院,安徽亳州236800 [2]安徽中药材种植联合研究中心,安徽亳州236800

出　　处：《食品安全导刊》2024年第8期123-126,共4页China Food Safety Magazine

基　　金：亳州职业技术学院中医药专项课题“红枣姜茶配方与生产工艺优化研究”(ZXKY2211);安徽中药材种植联合研究中心科研项目“药用植物种质资源库建设与种质优选”(yjzx2023009)。

摘　　要：目的:优化红枣姜茶饮料的配方,为凉茶饮料的品质提升提供理论依据和技术指导。方法:使用Mixture–optimal对红枣姜茶饮料配方工艺进行优化,通过方差分析、显著性检验等方法验证模型的合理性,得到回归方程,推测出红枣姜茶的最优配方。结果:最优配方为干姜6 g、红枣40 g、肉豆蔻4 g、肉桂3.557 4 g、山药28.442 5 g、百合24 g和红糖30 g。结论:减少干姜和肉豆蔻的添加量,增加红枣、百合和红糖的添加量,会使红枣姜茶的口感更好。Objective:Optimizing the formula of jujube ginger tea beverages,providing theoretical basis and technical guidance for improving the quality of herbal tea beverages.Method:Optimizing the formulation process of jujube ginger tea beverage using Mixture-optimal,the reasonableness of the model was verified through variance analysis and significance test methods,and a regression equation was obtained to predict the optimal proportion of jujube and ginger in tea.Result:The optimal component formula is 6 g of dried ginger,40 g of jujube,4 g of cardamom,3.5574 g of cinnamon,28.4425 g of yam,24 g of lily bulb,and 30 g of brown sugar.Conclusion:Reducing the amount of ginger and nutmeg added,increasing the amount of red dates,lilies,and brown sugar added will improve the taste of red date ginger tea.

关 键 词：大枣 干姜 红枣姜茶 配方优化 口感 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]