混料设计优化黄秋葵功能饮料配方

Mixture Design for Optimization of a Functional Beverage Formula of Okra

为了寻求黄秋葵功能饮料的最优配比,采用混料设计研究不同的配比对黄秋葵功能饮料的粘度、悬浮稳定性和感官的影响,建立各配比与黄秋葵功能饮料的粘度、悬浮稳定性和感官的回归模型,考察各配方中各组分的相互作用。结果表明:由模型得到的最优组合配方为:5%黄秋葵、5%山药、2.79%羽衣甘蓝、0.02%黄酮、0.02%多糖和87.17%的水,该最优配方下,粘度、悬浮稳定性和感官评定的理论值分别为38.33mPa·s、0.12和4.30,对优化的结果进行三次平行测定,得出最终实际值分别为38.37mPa·s、0.125和4.32且DPPH自由基清除率、ABTS自由基清除率、铁离子还原能力(FRAP)、多糖含量和黄酮含量分别比黄秋葵汁增加了4.17%、8.86%、32.81%、39.22%和44.44%,在该配方条件下可以得到的清甜可口,色度纯正,具有较高抗氧化能力的黄秋葵功能饮料。

In order to find the optimal ratio of okra functional beverages,the mixing design was used to study the effects of different ratios on the viscosity,suspension stability and sensory of okra functional beverages.The results showed that the optimal combination formula obtained by the model was:5% okra,5% yam,2.79% kale,0.02% flavonoid,0.02% polysaccharide and 87.17% water.Under the optimal formula,the theoretical values of viscosity and suspension stability and sensory evaluation were 38.33 mPa·s,0.12 and 4.30,respectively.Three parallel measurements were performed on the optimized results,and the final actual values were 38.37 mPa·s,0.125 and 4.32.Compared with okra juice,DPPH free radical scavenging rate,ABTS free radical scavenging rate,iron ion reducing capacity( FRAP),polysaccharide content and flavonoid content increased by 4.17%, 8.86%,32.81%,39.22% and 44.44%.The okra functional drink could be obtained under the conditions of the formula,which was sweet and delicious,had pure chroma and high antioxidant capacity.