Duncar新复极差法优化特色“明目”花草茶工艺的研究

Optimization of technology for a visual acuity-improving herbal tea beverage by Duncan’s new multiple range method

以绿茶、菊花、决明子及枸杞4种植物提取物为原料,研制出特色"明目"花草茶。经初级条件性摸索后采用正交试验设计方案,结合Duncar新复极差法优化参数原理对其工艺进行研究,结果表明在此条件下最佳工艺参数为:绿茶提取物、菊花提取物、决明子提取物、枸杞提取物、糖基的添加量分别为0.6g/100ml、0.3g/100ml、0.2g/100ml、0.5g/100ml、4g/100ml。验证性实验表明该"明目"花草茶口感舒适、效果良好。

A visual acuity-improving herbal tea beverage was scientifically made mainly from the extracts of green tea, chrysanthemum,Semen cassiae and medlar. The technology was studied by a series of pre-disposals,orthogonal experiments and Duncan’s multiple range tests. The results showed the optimal technological parameters as follows： extract of green tea 0.6 g/ 100ml,extract of chrysanthemum 0.3 g/100ml,extract of Semen cassiae 0.2 g/100ml,extract of medlar 0.5 g/100ml,and cane sugar 4 g/100ml. Confirmatory experiments indicated that the herbal tea beverage had good taste and satisfactory effects.