正交试验优化五味子饮料生产工艺  

Optimization of Production Technology of Schisandra Beverage by Orthogonal Test

作　　者：付宸睿 郑凤荣[1] 张丽 孙斯远 崔力元 邢贺然 马君 宋文超 毕燕 FU Chenrui;ZHENG Fengrong;ZHANG Li;SUN Siyuan;CUI Liyuan;XING Heran;MA Jun;SONG Wenchao;BI Yan(College of Food Science and Nutritional Engineering,Jilin Agricultural Science and Technology University,132101 Jilin Jilin,China;Jilin Provincial Product Quality Supervision and Inspection Institute,130000 Changchun,China;Xinjiang Vocational and Technical College of Construction,830000 Urumqi,China)

机构地区：[1]吉林农业科技学院食品科学与营养工程学院,吉林吉林132101 [2]吉林省产品质量监督检验院,长春130000 [3]新疆建设职业技术学院,乌鲁木齐830000

出　　处：《粮食加工》2024年第6期25-28,32,共5页Grain Processing

基　　金：吉林省大学生创新创业训练计划项目(S202311439063)。

摘　　要：以五味子为主要原料制作饮料,对五味子饮料的生产工艺进行优化,通过单因素试验和正交试验确定五味子饮料生产工艺中浸提温度、浸提时间、糖添加量和柠檬酸用量的最佳工艺参数。结果表明:五味子饮料最佳生产工艺参数为浸提温度70℃、浸提时间5 h、糖添加量8%、柠檬酸用量0.16%,在此条件下其感官评分为92.8分,产品具有五味子特有的颜色和滋味,颜色均匀、质地均匀、营养丰富。This study uses Schisandra chinensis as the main raw material to make beverages,and optimizes the production process of Schisandra chinensis beverage.The optimal process parameters for the production process of Schisandra chinensis beverage are determined through single factor experiments and orthogonal experiments,including extraction temperature,extraction time,sugar addition amount,and citric acid dosage.The results showed that the optimal production process parameters for Schisandra chinensis beverage were extraction temperature of 70℃,extraction time of 5 hours,sugar addition of 8%and citric acid dosage of 0.16%.Under these conditions,the sensory score was 92.1 points,and the product had the unique color and taste of Schisandra chinensis,with uniform color,uniform texture,and rich nutrition.

关 键 词：五味子 糖 浸提温度 浸提时间 柠檬酸 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]