响应面法优化调味普洱茶饮料产品配方  

Optimization of Formula of Flavored Pu'er Tea Beverage by Response Surface Method

作　　者：代佳和 王馨榆 蒋海芬 王远利 王悦 王紫琳 田洋[1,2,3] DAI Jiahe;WANG Xinyu;JIANG Haifen;WANG Yuanli;WANG Yue;WANG Zilin;TIAN Yang(College of Food Science and Technology,Yunnan Agricultural University,Kunming,Yunnan 650201,China;Engineering Research Center for the Development and Utilization of Food and Medicine Homologous Resources,Kunming,Yunnan 650201,China;Yunnan Province Medicine and Food Homologous Functional FoodEngineering Research Center,Kunming,Yunnan 650201,China)

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201 [2]食药同源资源开发与利用教育部工程研究中心,云南昆明650201 [3]云南省药食同源功能食品工程研究中心,云南昆明650201

出　　处：《农产品加工》2024年第17期51-56,共6页Farm Products Processing

基　　金：重要药食兼用资源生物制造技术开发与应用项目(202002AA100005);个性化营养定制健康食品生物制造技术开发及应用项目(202102AE090027-2);云南省万人计划产业技术领军人才项目(YNWR-CYJS-2020-010)。

摘　　要：为开发一款特色调味普洱茶饮料,基于单因素试验研究聚葡萄糖、普洱茶粉、β-环状糊精、罗汉果甜苷、低聚半乳糖对产品感官品质的影响,进一步利用响应面试验对产品配方进行优化。结果表明,调味普洱茶产品的最佳配方为聚葡萄糖添加量75%,普洱茶粉添加量12%,β-环糊精添加量0.6%,罗汉果甜苷添加量0.5%,低聚半乳糖添加量9%,低聚木糖添加量1.45%,低聚果糖添加量1.45%,在此条件下制得产品呈红棕色,口感清爽,具有普洱茶特色风味,感官评分为(87.36±1.09)分,产品理化与微生物指标均符合国家标准,具有一定开发潜力及市场前景。In order to develop a special flavored Pu'er tea beverage,the effects of polydextrose,Pu'er tea powder,β-cyclodextrin,momorrhodoside and galactose oligosaccharide on sensory quality of the product were studied based on single factor experiment,and the product formula was optimized by response surface test.The results showed that the optimal formula of flavored Pu'er tea was polydextrose 75%,Pu'er tea powder 12%,β-cyclodextrin 0.6%,momorrhodoside 0.5%,galactose oligosaccharide 9%,xylo-oligosaccharide 1.45%,fructose oligosaccharide 1.45%.Under these conditions,the product showed reddish brown color,refreshing taste and characteristic flavor of Pu'er tea.The sensory score was 87.36±1.09.The physicochemical and microbiological indexes of the product were in line with national standards,and it had certain development potential and market prospect.

关 键 词：聚葡萄糖 普洱茶粉 调味普洱茶饮料 响应面法 配方优化 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程]