响应面优化零热量红茶保健果冻的制作工艺

Development of Zero-calorie Black Tea Health Jelly Based on Response Surface Optimization

探究开发零热量的红茶保健果冻的制作工艺,研制一款具有一定保健功能且风味口感理想的休闲食品。以贵州都匀红茶、魔芋胶、卡拉胶、罗汉果甜苷、赤藓糖醇、柠檬酸等为主要原料,在单因素试验基础上,通过响应面试验和感官评定确定红茶果冻的最佳配方,并对成品果冻的理化指标、微生物指标做了检测。最终得到的复配胶(魔芋胶和卡拉胶)配比为3∶7,添加量2.6%,复配甜味剂(罗汉果甜苷和赤藓糖醇)配比2∶100、添加量2.0%,红茶汁添加量40.0%,柠檬酸添加量0.10%,KCl添加量0.06%,按照此配比制得的果冻口感最佳。该成品果冻色泽均匀,口感软滑细腻、酸甜适口、营养价值高,且具有怡人的茶香。

Explore the development of zero calorie black tea health jelly production technology,develop a leisure food with a certain health function and flavor ideal taste.Using Guizhou Duyun black tea,konjac gum,carrageenan,grossinoside,erythritol and citric acid as the main raw materials,the optimal formula of black tea jelly was determined by response surface test and sensory evaluation on the basis of single factor test,and the physical and chemical indexes and microbial indexes of the jelly were detected.Finally,the ratio of compound gum(konjac gum and carrageenan)was 3∶7,the added amount was 2.6%,the ratio of compound sweetener(grossinoside and erythritol)was 2∶100,the added amount was 2.0%,the added amount of black tea juice was 40.0%,the added amount of citric acid was 0.10%,and the added amount of KCl was 0.06%.According to this ratio,the jelly had the best taste.The finished jelly had uniform color,soft and smooth taste,sweet and sour taste,high nutritional value and pleasant tea aroma.