摘要
以槟榔花浸提液为主要原料,添加百香果浓缩汁及其他辅料,制备具有保健功能的槟榔花茶饮料。结果表明,以感官评价为检测指标,应用兼有上下限的混料设计对槟榔花茶饮料配方进行优化,确定其最佳配方为:槟榔花浸提液90.3%,百香果浓缩汁0.182%,白砂糖3.7%,果葡糖浆5.8%,柠檬酸0.009%,L-苹果酸0.009%。运用货架期模型分析,确定槟榔花茶饮料常温下的货架期可达到338 d。
The areca flower tea beverage with health functions was developed, using areca flower extracts as the main raw material, where juice concentrate of passiflora and other ingredients were added. Using sensory evaluations as the index for both upper and lower bounds constraints mixture design, the best formula of areca flower tea beverage as follows： 90.3% water extraction of areca flower, 0.182% juice concentrate of passiflora, 3.7% sugar, 5.8% high fructose syrup, 0.009% citric acid and 0.009% L-malic acid. With the analysis of shelf-life model, the shelf-life of areca flower tea beverage in room temperature is 338 days.
出处
《食品科技》
CAS
北大核心
2014年第4期78-83,共6页
Food Science and Technology
基金
海南省重点科技计划项目(ZDXM20120016)
关键词
槟榔花茶饮料
混料设计
配方
货架期
areca flower tea beverage
mixture design
formula
shelf-life
