响应面法研制灵芝火棘复合保健饮料

Compound health beverage of Ganoderma lucidum and Pyracantha fortuneana developed by response surface method

为了提高灵芝和火棘的附加值,以火棘果和灵芝为原料,柠檬酸和木糖醇为调味剂,β-环糊精作为掩味剂,羧甲基纤维素钠作为稳定剂,在单因素实验的基础上,应用Box-Behnken中心组合实验设计和响应面分析方法,通过色泽、香气、滋味三项感官指标分析,确定了火棘灵芝保健饮料的最佳配方。结果表明:灵芝浸提液、火棘果原汁添加量分别为:25、75 m L/L,柠檬酸、木糖醇、β-环糊精、羧甲基纤维素钠的添加量分别为0.55、50.00、6.00、4.17 g/L。最终获得一款感官评价指标较好,质量符合相关标准的复合保健饮料。

In order to raise the added value of Ganoderma lucidum and Pyracantha crenulata, Pyracantha crenulata fruit and Ganoderma lucidum as raw material, citric acid and xylitol as flavoring agents,β-cyclodextrin as a masking agent,CMC-Na as a stabilizer.Based on single factor experiments, Box-Behnken experimental design combined with response surface methodology （RSM）were employed, through the analysis of three sensory indexes of color, aroma and taste ,the optimum formula of the beverage was determined.The best formula was that the addition amounts of Ganoderma lucidum leach liquor and Pyracantha crenulata raw juice were 25,75 mL/L,the contents of citric acid, xylitol, β- cyclodextrin, CMC- Na were 0.55,50.00,6.00,4.17 g/L respectively. A compound health beverage with goood sensory evaluation index,qualified quality was acquired.