摘要
为优化燕麦茶饮料的制作工艺,以燕麦茶饮料中的可溶性固形物质量分数和感官评价为指标,以炒制时间、炒制温度、浸提比例为因素,采用Box-Behnken试验设计进行响应面试验,得到燕麦茶饮料制作最佳工艺条件:炒制温度为175.41℃,炒制时间为9.39 min,浸提比例为1∶10.73.此时的燕麦茶饮料口感最好,性质最稳定.
To optimize the production process of oat tea, we take the soluble solid content and sensory evaluation as the index, time and temperature of stir-frying and extraction ratio as factors to conduct the Box-Behnken designed response surface test. The optimum oat tea with the best taste and stable nature can be achieved with the stir-frying temperature of 175-41℃, stir-frying time of 9-39 min, and extraction ratio 1∶10. 73.
出处
《哈尔滨工业大学学报》
EI
CAS
CSCD
北大核心
2015年第4期111-114,共4页
Journal of Harbin Institute of Technology
基金
国家自然科学基金(31401513)
关键词
燕麦茶饮料
最佳配比
响应面法
感官评价
oat tea
the best ratio
response surface method
sensory evaluation
