响应面法优化五味子泡腾颗粒固体饮料的制备工艺

On the Optimization of Preparation Technology of Fructus Schisandra Effervescent Granule Solid Beverage by Response Surface Methodology

以五味子为原料制备五味子泡腾颗粒固体饮料。在单因素实验的基础上,选取五味子浸膏添加量、蛋白糖与泡腾剂总量、黏合剂PVP-K30用量为影响因素,以感官评分为响应值,进行响应面优化设计。结果表明,五味子泡腾颗粒的最优制备工艺为五味子浸膏添加量9.3%、蛋白糖与泡腾剂总量21.3%、黏合剂PVP-K30用量1.7%。在此工艺条件下,五味子泡腾颗粒固体饮料的水分含量1.8 g/100 g、灰分含量3.3 g/100 g、溶化时间48 s、感官评分94.3分。五味子泡腾颗粒固体饮料汤色呈黄褐色,色泽均一,有极微量沉淀,口感酸甜,浓淡适中,无不良风味。

Fructus schisandra was used as raw material to prepare fructus schisandra effervescent granule solid beverage.On the basis of single factor experiment,the amount of schisandra chinensis extract,the total amount of protein sugar and effervescent agent,and the amount of adhesive PVP-K30 were selected as the influencing factors,and sensory score was used as the response value to carry out response surface optimization design.The results showed that the optimal preparation technology of schisandra chinensis effervescent particles was 9.3%of schisandra chinensis extract,21.3%of total protein sugar and effervescent agent,1.7%of adhesive PVP-K30.Under these conditions,the water content,ash content,dissolution time and sensory score of the beverage were 1.8 g/100 g,3.3 g/100 g,48 s and 94.3.Schisandrae fructification granule solid beverage liquor is yellowish brown in color,uniform in color,with very little precipitation,sweet and sour taste,moderate in shade,without bad flavor.