响应面法优化玛咖苦荞复合茶饮料加工工艺
目的 响应面法优化玛咖苦荞复合茶饮料加工工艺。方法 以感官评分为评价指标, 通过响应面优化实验, 对玛咖苦荞复合茶饮料加工过程中玛咖粉、苦荞茶及稳定剂添加量进行优化。结果 最优产品配方为: 玛咖粉添加量2.1%, 苦荞茶添加量1.6%, 果葡糖浆添加量5.7%, 3个因素的作用大小依次为: 果葡糖浆>玛咖粉>苦荞茶。最优稳定剂配方为: 羧甲基纤维素钠(sodium carboxymethyl cellulose, CMC-Na)添加量0.07%, 果胶添加量0.06%, 海藻酸钠添加量0.03%。3个因素的作用大小依次为: CMC-Na>果胶>海藻酸钠。最终产品感官评分平均值达95.4±0.6, 透光率为90.5%±0.6%。结论 本研究为玛咖和苦荞产品的开发提供了数据支撑。
Objective To optimize the processing technology of maca Tartary buckwheat compound tea beverage by response surface methodology. Methods Taking sensory score as evaluation index, the amount of maca powder, Tartary buckwheat tea and stabilizer in the processing of maca Tartary buckwheat compound tea beverage was optimized by response surface methodology. Results The optimal product formula were 2.1% maca powder, 1.6% Tartary buckwheat tea, 5.7% fructose syrup. The effect of the 3 factors were as follows in turn: fructose syrup>maca powder>Tartary buckwheat tea. The optimal stabilizer formula were 0.07% sodium carboxymethyl cellulose (CMC-Na), 0.06% xanthan gum, and 0.03% sodium alginate. The effects of the 3 factors were as follows: CMC-Na>pectin>sodium alginate. The average sensory score of the final product was 95.4±0.6, and the light transmittance was 90.5%±0.6%. Conclusion This study provides data support for the development of maca and Tartary buckwheat products.
标题：响应面法优化玛咖苦荞复合茶饮料加工工艺
英文标题：Optimization of processing technology of maca Tartary buckwheat compound tea beverage by response surface methodology
作者：
卢扬 贵州省农业科学院生物技术研究所
李俊 贵州省农业科学院生物技术研究所
刘军林 贵州省威宁县农业农村局
刘辉 贵州省农业科学院生物技术研究所
唐健波 贵州省农业科学院生物技术研究所
中文关键词:响应面法,玛咖,苦荞,茶饮料,加工工艺,
英文关键词:response surface method,maca,Tartary buckwheat,tea beverage,processing technology,
发表日期：2020-06-01
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