响应面法优化方竹笋汁饮料工艺研究

Formulation optimization of chimonobambusa quadrangularis bamboo shoots beverage by response surface methodology

以重庆市万盛经济开发区黑山自然保护区所产新鲜方竹笋和罗汉果为原料,研究了方竹笋汁饮料的生产工艺,采用响应面法对方竹笋饮料的生产配方进行优化。结果显示,最佳工艺条件为方竹笋汁20.00%、罗汉果提取液5.08%、蔗糖11.49%、柠檬酸0.05%,得到一款酸甜适中、口感良好的高品质方竹笋保健饮料。

Fresh bamboo shoots of Chimonobambusa quadrangularis collected from Chongqing Wansheng Economic Development Zone and fruits of Momordica grosvenori were used for bamboo shoot beverage development. Processing technology of the bamboo shoot beverage was studied and the beverage formula was optimized by using the response surface method. Results showed that a moderate sweet and sour, good taste and high quality bamboo shoot health drink was produced and the optimum formula of this bamboo shoot beverage is as follows： 20.00% of bamboo shoot juice, 5.08% of Momordica grosvenori fruits, 11.49% of sugar, and 0.05% of citric acid.