响应面法优化大枣多糖饮品的加工工艺研究

Optimizing the production condition of jujube polysaccharide beverage by response surface methodology

目的优化大枣多糖饮品的最佳调配工艺条件,并且进行了质量评价。方法利用单因素实验考察了大枣多糖提取汁、蜂蜜、柠檬酸、CMC-Na对饮品感官评价的影响,并根据中心组合试验设计对调配条件进行了优化。再考察其色泽、风味、口感、组织状态等感官指标和卫生指标。结果大枣多糖饮品的最佳调配工艺条件为大枣多糖提取汁66.69m L、蜂蜜6g、柠檬酸0.12g、CMC-Na 0.1g,此条件下的感官评价分数为88.7583。中心组合试验结果表明4个因素对大枣多糖饮品感官评价影响的显著性顺序是CMC-Na>柠檬酸>大枣多糖提取汁>蜂蜜。感官指标和卫生指标都符合行业标准规定。结论响应面法能够提高大枣多糖提取汁调配的感官评价分数,按最优工艺调配的饮品酸甜舒爽、色泽明亮、体系均一,具有大枣的特殊香气。

Objective To optimize the processing technology of the jujube polysaccharide beverage, and study its quality evaluation. Methods Using single-factor experiments to investigate the influence of jujube polysaceharide juice, honey, citric acid and CMC-Na to sensory evaluation of beverage, and according central composite experi- mental design to optimize the deployment conditions. Then examine its sensory indicators of color, flavor, taste, or- ganizational status and health indicators. Results The optimum formula of this beverage is as follows： 66.69mL of jujube polysaccharide juice, 6g of honey, 0.12g of citric acid, 0. lg of CMC-Na. Under the optimal extraction condi- tions, the score of sensory evaluation was up to 88.7583. The central composite experimental results showed that a variety of factors affect the score of sensory evaluation significant performance CMC-Na〉citric acid〉jujube polysac- eharide juice〉honey. Sensory indicators and health indicators were in line with the standard requirements. Conclu- sion RSM can improve the sensory evaluation score of jujube polysaeeharide juice. According to the best process of deployment, the beverage taste sweet and sour, bright color, uniform without sediment, and with the special aroma of jujube.