混料设计优化龙眼、红枣和姜粉复合果蔬粉配方

Optimization of the formulation for compound fruit and vegetable powder with Dimocarpus longan Lour.,Ziziphus jujuba Mill.and Zingiber officinale Rosc.by mixture design

目的优化龙眼、红枣和姜粉复合果蔬粉配方。方法采用混料设计优化复合果蔬粉配方,将龙眼粉(80%~90%)、红枣粉(1%~10%)和姜粉(1%~10%)按不同质量配比组合成复合果蔬粉配方,利用5段嗜好尺度感官评定法评定复合果蔬粉的香气、滋味、溶解性和总体评价4个感官指标,建立配料组成成分与复合果蔬粉感官评价指标之间的回归方程,采用Design Expert统计软件优化得到最佳的配方。结果龙眼复合果蔬粉优化配方的质量百分比为:龙眼粉90.0%、红枣粉8.4%、姜粉1.6%。经验证实验,此优化配方样品的香气、滋味、溶解性和总体感官评价指标分值分别为3.80、4.00、2.90和3.67,与预测值相符。结论本研究采用的方法及模型有效,可为龙眼复合果蔬粉的实际生产提供了参考依据。

Objective To optimize the formulation of compound fruit and vegetable powder with Dimocarpus longan Lour.,Ziziphus jujuba Mill.and Zingiber officinale Rosc..Methods Mixture design was used to optimize the formulation of compound fruit and vegetable powder.The effects of different proportions of Dimocarpus longan Lour.powder(80%–90%),Ziziphus jujuba Mill.powder(1%–10%)and Zingiber officinale Rosc.powder(1%–10%)on 4 sensory parameters such as aroma,taste,solubility and overall quality of compound fruit and vegetable powder were evaluated using a 5-point hedonic scale.The regression equation between ingredients and sensory evaluation indexes of compound fruit and vegetable powder was established,and the best formula was optimized by Design Expert statistical software.Results Based on comprehensive consideration of these sensory parameters,the optimal formulation of compound fruit and vegetable powder was found to consist of 90.0%of Dimocarpus longan Lour.powder,8.4%of Ziziphus jujuba Mill.powder and 1.6%of Zingiber officinale Rosc.powder.The actual sensory scores of the optimized beverage formulation were 3.80,4.00,2.90 and 3.67 for aroma,taste,solubility and overall quality,respectively,in good agreement with their predicted values.Conclusion The method and model used in this study are effective,which can provide references for industrial production of compound fruit and vegetable powder with Dimocarpus longan Lour.,Ziziphus jujuba Mill.and Zingiber officinale Rosc..