响应面法优化核桃分心木饮料加工工艺研究  

Optimization of Processing Technology for Diaphragma juglandis Beverage by Response Surface Methodology

作　　者：谭思远 高杨超 王真豪 TAN Si-yuan;GAO Yang-chao;WANG Zhen-hao(College of Biopharmaceutical and Food Engineering,Shangluo University/Shaanxi Qinling Industrial Technology Research Institute of Special Biological Resources,Shangluo726000,Shaanxi)

机构地区：[1]商洛学院生物医药与食品工程学院/陕西秦岭特色生物资源产业技术研究院,陕西商洛726000

出　　处：《商洛学院学报》2024年第6期68-75,共8页Journal of Shangluo University

基　　金：商洛学院科研基金项目(22HKY408);陕西省重点研发计划绿色通道一般项目(2023XCZX2-56)。

摘　　要：以核桃分心木为主要原料,红枣、酸枣仁、莲子为辅料研制一款核桃分心木饮料。以核桃分心木饮料的感官评分为指标,通过单因素试验考察核桃分心木添加量、酸枣仁添加量、莲子添加量、红枣添加量、浸提时间对核桃分心木饮料品质的影响,在单因素试验的基础上,采用响应面试验优化核桃分心木饮料制备的最佳工艺,并测定其饮料中的营养成分及功能性成分含量。结果表明,以1000 mL水为基准,核桃分心木添加量为9 g、酸枣仁添加量为11 g、莲子添加量为15 g、红枣添加量为24 g、浸提时间为16 min,在此条件下所得核桃分心木饮料颜色呈现枣红色,核桃分心木和枣香味协调,此饮料清亮透明,感官评分最高为87.44分。所得最佳核桃分心木饮料中的总糖含量为5.18 mg/mL,蛋白质含量为4.61 mg/mL,黄酮含量为0.25 mg/mL,总多酚含量为0.01 mg/mL,未检出脂肪。With Diaphragma juglandis as the main raw material,and the red jujube,ziziphi spinosae semen and semen nelumbinis as auxiliary materials,a diaphragma juglandis beverage was developed.Taking the sensory score of this beverage as the index,the effects of the addition amount of Diaphragma juglandis,ziziphi spinosae semen,semen nelumbinis,red jujube and the extraction time on the quality of this beverage were investigated by single factor experiment,and the optimum process for the preparation of Diaphragma juglandis beverage was optimized by response surface methodology.The results showed that based on 1000 mL water,the addition amount of diaphragma juglandis was 9 g,the addition amount of ziziphi spinosae semen was 11 g,the addition amount of semen nelumbinis was 15 g,the addition amount of red jujube was 24 g,and the extraction time was 16 min.Under this condition,the color of this beverage was auburn,the fragrance of Diaphragma juglandis and red jujube was coordinated,this beverage was clear and transparent,and the highest sensory score was 87.44.The contents of nutrients and functional components in this beverage were determined. The results showed that the content of total sugar in this beverage was 5.18 mg/mL, protein was 4.61 mg/mL, flavonoid was 0.25 mg/mL, and total polyphenol was 0.01 mg/mL. Fat was not detected in this beverage.

关 键 词：核桃分心木 饮料 响应面试验 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]