摘要
采用单因素试验和正交试验对超声波辅助浸提制备牡丹花茶饮料的工艺配方进行优化。结果表明,牡丹花茶饮料最佳制备工艺条件为:料水比1∶20(g/mL),超声波浸提功率180 W,浸提时间30 min,浸提温度70℃。牡丹花茶饮料最优配方为:超声波浸提原液稀释比1∶11(V/V),酸味剂(苹果酸∶柠檬酸∶醋酸体积比为1∶1∶1)添加量0.1%,木糖醇添加量7%,天然植物萃取物添加量0.15%,按照该配方制备的牡丹花茶饮料风味独特、品质稳定。
The technology and formula of peony tea beverage prepared under ultrasonic-assisted extraction were opti⁃mized by single factor experiments and orthogonal test.The results showed that the optimum preparation conditions of peony tea beverage were determined as follows:material to water ratio of 1∶20(g/mL),ultrasonic extraction power of 180 W,extraction time of 30 min,extraction temperature of 70℃.The optimal formula of peony tea beverage was de⁃termined as follows:ultrasonic extract solution dilution ratio of 1∶11(V/V),acidulant(malic acid∶citric acid∶acetic acid(V/V/V)at a ratio of 1∶1∶1)addition of 0.1%,xylitol addition of 7%,natural plant extract addition of 0.15%.According to this formula,the prepared peony tea beverage presented unique flavor and stable qualities.
作者
张会均
欧阳晚秋
唐春红
ZHANG Hui-jun;OUYANG Wan-qiu;TANG Chun-hong(College of Environmental Resources,Chongqing Technology and Business University,Chongqing 400067,China;Chongqing Engineering Research Center for Processing,Storage and Transportation of Characterized Agro-Products,Chongqing 400067,China)
出处
《保鲜与加工》
CAS
2023年第6期54-59,共6页
Storage and Process
基金
鲁渝协作联合攻关项目(cstc2020jscx-lyggx0001)
重庆市教委项目(Kj1500621)
重庆市特色农产品加工储运工程技术研究中心项目(CQCM-2016-07)
CTBU科研基金联合资助项目(670101379)。
关键词
牡丹花茶饮料
超声波
浸提
正交试验
peony tea beverage
ultrasonic
extraction
orthogonal test
