拐枣酶法脱涩及其与绿茶复合饮料配方优化研究

Study on Enzymatic Deastringency of Hovenia dulcis and Formulation Optimization of Compound Beverage with Green Tea

采用单宁酶脱除拐枣汁中单宁类物质,以降低拐枣原汁酸涩的味道,并应用模糊数学感官综合评价结合正交试验优化拐枣绿茶复合饮料配方。结果表明:在单宁酶添加量1.2%,水解pH值4.5,水解温度45℃的条件下,拐枣汁平均脱涩率达到57.53%。拐枣绿茶复合饮料优化配方为:拐枣汁与茶汤体积比25∶75,白砂糖添加量10 g/100 mL,柠檬酸添加量0.20 g/100 mL,该条件下复合饮料感官平均得分为85.51分,产品酸甜适宜,兼具拐枣果香和茶香,检测指标符合国家标准要求。此项研究提高了拐枣和绿茶等农副产品资源利用率和推广价值,为天然复合饮料开发提供了新思路。

In this study,tannase was used to remove tannins from Hovenia dulcis juice,so as to reduce the sourness and astringency of the juice.Then fuzzy mathematics sensory comprehensive evaluation and orthogonal test were applied to optimize the formula of H.dulcis and green tea compound beverage.Results showed that the optimum conditions were determined as follows:tannase addition of 1.2%,hydrolysis pH value of 4.5,hydrolysis temperature of 45℃,and the deastringency rate of H.dulcis juice was 57.53%.The optimal formula of H.dulcis and green tea compound beverage was determined as follows:H.dulcis and tea juice volume ratio of 25∶75,sucrose addition of 10 g/100 mL,and citric acid addition of 0.20 g/100 mL.Under these conditions,the average score of compound beverage was 85.51 points,the product was suitable for sweet and sour with both H.dulcis and tea fragrance,and the detection indices met the requirements of national standards.This study improved the utilization rates and promotion values of agricultural and sideline products such as H.dulcis and green tea,and provided a new idea for the development of natural compound beverage.