摘要
以金露梅绿茶为原材料,在单因素试验的基础上,通过正交试验得到金露梅绿茶的最佳提取工艺:提取温度90℃、提取时间20 min、茶水比0.75%。利用响应面优化试验设计得到金露梅绿茶饮料的最佳配方:蔗糖添加量11.899 g/100 mL、柠檬酸添加量0.030 g/100 mL、β-环状糊精添加量0.149 g/100 mL。由此工艺得到的饮料酸甜爽口、口感细腻,有特殊的金露梅香味。
Using Potentilla fruticosa green tea as raw materials,on the basis of single factor experiment,the optimal extraction condition of Potentilla fruticosa green tea was obtained by orthogonal test as follows:extraction temperature 90℃,extraction time 20 min and tea-water ratio 0.75%.The response surface methodology was used to optimize the design of green tea beverage and the optimal formula was obtained as follows:the dosage of sucrose 11.899 g/100 mL,the dosage of citric acid 0.030 g/100 mL,and the dosage ofβ-cyclodextrin 0.149 g/100 mL.The beverage obtained by this process was sweet and refreshing,with delicate taste and special aroma of Potentilla fruticosa.
作者
张艳荣
吴家虞
李锦萍
左文明
曾阳
刘力宽
ZHANG Yanrong;WU Jiayu;LI Jinping;ZUO Wenming;ZENG Yang;LIU Likuan(The College of Life Science,the Key Laboratory of Medicinal Animal and Plant Resources in Qinghai-Tibetan Plateau in Qinghai Province,Qinghai Normal University,Xining 810008;Academy of Plateau Science and Sustainability,Xining 810008)
出处
《食品工业》
CAS
2023年第7期28-32,共5页
The Food Industry
基金
青海省科技国际合作专项(2022-HZ-815)。
关键词
金露梅绿茶
饮料
响应面法
优化
配方
Potentilla fruticosa green tea
beverage
response surface methodology
optimization
formula
