响应面法优化玫瑰酱肉苁蓉复合饮料工艺研究  

Optimization of Process of Rose Sauce and Cistanche deserticola Compound Beverage by Response Surface Method

作　　者：马俊辰 李先平 龚一帆 赵保堂[1] 李国锋[1] 李明泽 黄玉龙 MA Jun-chen;LI Xian-ping;GONG Yi-fan;ZHAO Bao-tang;LI Guo-feng;LI Ming-ze;HUANG Yu-long(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,兰州730070

出　　处：《中国调味品》2024年第11期102-109,共8页China Condiment

基　　金：甘肃省自然科学基金项目(22JR5RA872);2022年现代丝路寒旱农业科技支撑项目(GSLK-2022-13);甘肃省农业科学院重点研发计划项目(2021GAAS31)。

摘　　要：采用响应面分析法,以玫瑰酱、肉苁蓉为主要原料,辅以白砂糖、结冷胶和柠檬酸,对所制得的复合饮料进行工艺优化。以感官评分作为评价指标,采用单因素实验和Box-Behnken响应面法研究了各因素对复合饮料感官评分的影响,并进行多糖含量的测定。实验结果显示,该复合饮料的最佳工艺参数为玫瑰酱添加量5.97%、玫瑰酱与肉苁蓉浸提液比例3∶20、白砂糖添加量3.15%、结冷胶添加量0.08%、柠檬酸添加量0.034%。在该条件下所制得的复合饮料感官评分为82.2分,复合饮料呈橘黄色,色泽透亮,酸甜适中,并混有玫瑰花、肉苁蓉的香味,静置后未出现明显沉淀和分层现象,是一款纯天然复合饮料,为肉苁蓉在饮料深加工领域的开发提供了一定的理论支持。With rose sauce and Cistanche deserticola as the main raw materials,supplemented with white granulated sugar,gellan gel and citric acid,response surface analysis method is used to optimize the process of the prepared compound beverage.With sensory score as the evaluation index,single factor experiment and Box-Behnken response surface method are used to study the effects of various factors on the sensory score of compound beverage,and the polysaccharide content is determined.The experiment results show that the optimum process parameters of the compound beverage are as follows:the addition amount of rose sauce is 5.97%,the ratio of rose sauce to Cistanche deserticola extract is 3∶20,the addition amount of white granulated sugar is 3.15%,the addition amount of gellan gum is 0.08%and the addition amount of citric acid is 0.034%.The sensory score of the compound beverage prepared under these conditions is 82.2 points.The compound beverage is orange yellow,bright in color,moderate in sourness and sweetness,and mixed with the aroma of rose and Cistanche deserticola.There is no obvious precipitation and stratification after standing.It is a kind of natural compound beverage,which has provided certain theoretical support for the development of Cistanche deserticola in the field of deep processing of beverages.

关 键 词：玫瑰酱 肉苁蓉 响应面法 多糖 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]