荔枝草红茶饮料配方优化

Formulation optimization on compound beverage of Salvia plebeia R. Br. and black tea

【目的】优化荔枝草红茶饮料配方,为荔枝草的开发利用提供技术支持。【方法】在单因素试验基础上,选择荔枝草汁与红茶汁体积比、柠檬酸添加量和蔗糖添加量为影响因素,荔枝草红茶饮料产品的感官得分为响应值,采用Box-Behnken响应面法研究变量因素及其交互作用对饮料感官得分的影响,确定最佳配方。【结果】荔枝草红茶饮料感官得分(Y)对荔枝草汁与红茶汁体积比(A)、柠檬酸添加量(B)和蔗糖添加量(C)的二次方程模型为:Y=91.80+4.30A-1.05B-0.62C-1.07AB-0.82AC-1.02BC-7.54A2-4.94B2-4.49C2(R2=0.9978),该模型拟合程度较好,其中荔枝草汁与红茶汁体积比、柠檬酸添加量,以及荔枝草汁红茶汁体积比与柠檬酸添加量、柠檬酸添加量与蔗糖添加量的交互作用对产品感官得分有极显著影响(P<0.01)。荔枝草红茶饮料的最佳工艺配方为:荔枝草汁与红茶汁体积比2∶1、柠檬酸添加量29 mg/100 mL、蔗糖添加量8 g/100 mL,此条件下产品感官得分为93.2分,与理论预测值(92.5分)相差约0.76%;饮料可溶性固形物含量8.57%,pH 4.1,可溶性糖含量8.09%,总酸含量0.059%,砷、铅和铜含量分别为0.07、0.02和1.70 mg/L,菌落总数≤100 CFU/mL,大肠菌群≤6 MPN/100 mL,未检出致病菌。【结论】采用响应面分析法优化得到的荔枝草红茶饮料配方,制得饮品色泽翠绿、均匀一致,具有荔枝草与红茶的自然风味;且建立的回归模型可用于实际预测。

【Objective】The formulation of beverage with Salvia plebeia R.Br.and black tea was optimized to provide reference for development and utilization of S.plebeia.【Method】On the basis of single factor test,S.plebeia-black tea ratio,citric acid addition and sugar addition were set as influencing factors,and sensory score of the beverage was as response value.The optimum formulation of compound beverage was obtained through studying variable factors and their interaction by Box-Behnken response surface method.【Result】The result showed that quadratic regression model of compound beverage sensory score(Y)on S.plebeia-black tea ratio(A),citric acid addition(B)and sugar addition(C)was Y= 91.80 + 4.30A-1.05B-0.62C-1.07AB-0.82AC-1.02BC-7.54A^2-4.94B^2-4.49C^2(R^2=0.9978),which showed good fitting degree.S.plebeia-black tea ratio and citric acid addition had extremely significant effects on beverage sensory score(P< 0.01,the same as below).The interaction between S.plebeia-black tea ratio and citric acid,between citric acid and sugar also had extremely significant influence on it.The optimum formulation was as follows:S.plebeia-black tea ratio 2:1,citric acid addition 29 mg/100 mL and sugar addition 8 g/100 mL.Under this condition,the practical beverage sensory score was 93.2,compared with the predictive value(92.5),the difference was about 0.76%.The indexes of the beverage were as follows:soluble solid content 8.57%,pH 4.1,soluble sugar content 8.09%,total acid content 0.059%,arsenic,lead and copper contents were 0.07,0.02 and 1.70 mg/L,total bacterial count≤100 CFU/mL,coliform≤6 MPN/100 mL,and the pathogen was not tested.【Conclusion】Using the formulation of S.plebeia-black tea beverage optimized by response surface method can obtain the beverage with green color,uniform texture and natural flavor with S.plebeia and black tea.The established model can be applied in actual prediction.