响应面法优化金露梅花茶饮料工艺

Formulation Optimization for Potentilla fruticosa Scented Tea Beverage by Response Surface Methodology

为促进金露梅植物资源的开发利用,研究蜂蜜、柠檬酸、白砂糖及日落黄的添加量对金露梅花茶饮料品质的影响。联合单因素试验及正交试验确定金露梅花茶汤汁的最佳提取条件,并在此基础上通过响应曲面试验优化金露梅花茶饮料调配的最优工艺。结果表明,金露梅花茶饮料最优调配工艺为蜂蜜添加量2 g/100 mL、柠檬酸添加量0.1 g/100 mL、白砂糖添加量10 g/100 mL、日落黄添加量2×10^(-4) g/100 mL。在此条件下,感官评分可达85分。通过试验验证表明采用响应曲面优化金露梅花茶饮料工艺参数可行,为金露梅花茶饮料产品的开发提供理论依据。

In order to promote the development and utilization of the plant resources of Potentilla fruticosa,the effects of the addition of honey,citric acid,white granulated sugar,and sunset yellow on the quality of Potentilla fruticosa scented tea beverage were investigated.The optimal extraction condition of the tea soup was determined by single-factor experiment and orthogonal experiment,and the optimal process of the tea beverage was optimized by response surface experiments.The results showed that the optimal process for the Potentilla fruticosa scented tea beverage was 2 g/100 mL of honey,0.1 g/100 mL of citric acid,10 g/100 mL of white granulated sugar,and 2×10^(-4) g/100 mL of sunset yellow,and the sensory score could reach 85 points under this condition.The experimental validation showed that it was feasible to optimize the process parameters of Potentilla fruticosa scented tea beverage by using a response surface,which provided a theoretical basis for the development of Potentilla fruticosa scented tea beverage products.