摘要
通过浸提、浓缩、喷雾干燥等工艺制作速溶老鹰茶,采用模糊数学感官评价法单因素、响应面试验结合,优化速溶老鹰茶配方,并测定其功能性成分。速溶老鹰茶优化配方为:速溶老鹰茶粉、甘草提取物、薄荷提取物的添加量分别为0.3、0.03、0.05 g。速溶茶滋味清凉甘甜,多酚、游离氨基酸、可溶性糖、总黄酮质量分数分别为4.11%、3.95%、5.86%和6.83%;高效液相色谱法检测到丝氨酸(5.88 mg/g)、天冬氨酸(1.70 mg/g)和谷氨酸(1.64 mg/g)、γ-氨基丁酸(0.21 mg/g)、等16种游离氨基酸,检测到儿茶素(9.26 mg/g)、杨梅素(1.53 mg/g)、芦丁(1.22 mg/g)、表儿茶素(1.09 mg/g)、槲皮素(0.48 mg/g)和山奈酚(0.44 mg/g)等11种多酚类物质。该研究开发了一种风味良好且富含黄酮、氨基酸等成分的速溶老鹰茶,具有一定的市场发展潜力。
Instant Hawk tea was produced using extraction,concentration,and spray-drying processes,and its formulation was further optimized by means of fuzzy mathematics-based sensory evaluation,single-factor experiments,and the response surface methodology.Additionally,functional components in the tea were identified.The optimal amounts of Hawk tea powder,Chinese licorice extract,and mint extract in the instant tea formulation are determined to be 0.3,0.03,and 0.05 g,respectively.The instant Hawk tea has a cool and sweet taste.The mass fractions of polyphenols,free amino acids,soluble sugars,and total flavonoids are 4.11%,3.95%,5.86%,and 6.83%,respectively.HPLC analysis detected 16 free amino acids in total,with serine(5.88 mg/g),aspartic acid(1.70 mg/g),glutamic acid(1.64 mg/g),andγ-aminobutyric acid(0.21 mg/g)being predominant.Moreover,11 polyphenols,including catechin(9.26 mg/g),myricetin(1.53 mg/g),rutin(1.22 mg/g),epicatechin(1.09 mg/g),quercetin(0.48 mg/g),and kaempferol(0.44 mg/g),were detected.In conclusion,a good-flavored instant Hawk tea rich in active ingredients such as flavonoids and amino acids was successfully developed and is expected to have promising market potential.
作者
王藤
赵明
刘琨毅
李珏洁
李若愚
梁正维
伯年国
雷鑫
沙艮
陈思琴
马燕
WANG Teng;ZHAO Ming;LIU Kunyi;LI Juejie;LI Ruoyu;LIANG Zhengwei;BO Nianguo;LEI Xin;SHA Gen;CHEN Siqin;MA Yan(College of Tea Science&College of Food Science and Technology,Yunnan Agricultural University,Kunming,650201,China;National&Local Joint Engineering Research Center on Germplasm Lnnovation&Utilization of Chinese Medicinal Materials in Southwestern China&The Key Laboratory of Medicinal Plant Biology of Yunnan Province,Yunnan Characteristic Plant Extraction Laboratory,Yunnan Agricultural University,Kunming 650106,China;College of Wuliangye Technology and Food Engineering,Yibin Vocational and Technical College,Yibin 644003,China)
出处
《现代食品科技》
CAS
北大核心
2024年第8期211-219,共9页
Modern Food Science and Technology
基金
国家重点研发计划项目(2022YFD1601804)
云南省重大科技专项计划(202402AE090011)
云南省科技厅项目(202104BI090008)
云南特色植物提取实验室自主研究项目(2022YKZY001)。
关键词
速溶
老鹰茶
模糊数学感官评价
响应面分析
配方优化
功能性成分
instant
hawk tea
fuzzy mathematics-based sensory evaluation
response surface analysis
formulation optimization
functional components
