金露梅红茶饮品配方研究及优化

Study and Optimization on the Formula of Potentilla Fruticosa Black Tea Beverage

以金露梅嫩叶为主要原料、感官得分为评定标准,对金露梅红茶饮品配方进行优化,从而研制一款具有保健作用的高原特色红茶饮品。试验运用单因素试验和正交试验确定金露梅红茶汁的最佳提取条件,在此基础上加入不同的调味剂蔗糖、柠檬酸和食用盐,采用Box-Behnken响应面法研究各因素交互作用对金露梅红茶饮品感官得分的影响,最后确定各因素的最佳组合。结果:金露梅红茶汁最佳提取条件为料液比1.5∶100 g/mL、温度93℃以及时间25min,在此基础上用响应面法优化红茶饮品感官得分(Y)、蔗糖(A)、柠檬酸(B)和食盐(C)的二次方程模型为:Y=93.00+2.42A+2.03B+0.075C+2.21AB+0.125AC+1.03BC-1.68A^(2)-2.53B^(2)-5.45C~2(R^(2)=0.9743)。结论:在金露饮品蔗糖添加量为10%、柠檬酸添加量为0.049%、食用盐添加量为0.055%时评分最高,且与最后的验证实验结果一致。

With Potentilla fruticosa as the main raw material and sensory score as the evaluation standard,the formula of Potentilla fruticosa was optimized to develop a plateau characteristic black tea drink with health function.Single factor test and orthogonal test were used to determine the optimal extraction conditions of Potentilla fruticosa black tea juice.On this basis,different flavoring agents,sucrose,citric acid and edible salt were added,and the Box-Behnken response surface method was used to study the interaction of various factors.The influence of the sensory score of Potentilla fruticosa black tea drink to determine the best combination of various factors.The results showed that the optimal extraction conditions for Potentilla fruticosa black tea juice were the ratio of material to liquid 1.5:100 g/mL,the temperature of 93℃and the time of 25 min.The quadratic equation model of sensory score(Y),sucrose(A),citric acid(B),and table salt(C)is:Y=93.00+2.42A+2.03B+0.075C+2.21AB+0.125AC+1.03BC-1.68A^(2)-2.53B^(2)-5.45C2(R^(2)=0.9743).The score is highest when the addition of sucrose in Potentilla fruticosa drink is 10%,the addition of citric acid is 0.049%,and the addition of edible salt is 0.055%,which is consistent with the final verification experiment results.