响应面法优化大豆芽红枣复合饮料的工艺

Optimization of Compound Beverage of Soybean Sprouts and Red Jujube by Response Surface Methodology

以大豆芽汁、红枣汁为原料,以苹果酸、白砂糖、黄原胶、羧甲基纤维素钠等为辅料,开发大豆芽红枣复合饮料。以感官评价为依据,通过单因素实验,考察了大豆芽汁添加量、红枣汁添加量、L-型苹果酸添加量、白砂糖添加量对大豆芽红枣复合饮料品质的影响。通过响应面设计试验,优化了大豆芽红枣复合饮料制备工艺配方。结果表明:在大豆芽汁添加量为8.0%,红枣汁添加量为25.0%,苹果酸添加量为0.15%,白砂糖添加量为5.0%,黄原胶添加量为0.5%,羧甲基纤维素钠添加量为0.15%条件下,经混合、均质、杀菌制备得到大豆芽红枣复合饮料,大豆芽红枣复合饮料感官评分为94.6。制备的大豆芽红枣复合饮料黄酮含量为0.035mg/mL,可溶性固形物的含量为5.75%。

The experiment took soybean sprout juice,and jujube juice as the main raw materials,and malic acid,white sugar,xanthan gum,and sodium carboxymethyl cellulose as excipients,and the compound beverage of soybean sprouts and red jujube was made.Sensory evaluation was used as the standard,the effects of soybean sprout juice addition,jujube juice addition,L-malic acid addition,and white granulated sugar addition on the quality of soybean sprout jujube beverage were investigated through single factor experiments.The preparation process formula of soybean sprout jujube compound beverage was optimized through the response surface design experiment.The results showed that when the additional amount of soybean sprout juice was 8.0%,the additional amount of jujube juice was 25.0%,the additional amount of malic acid was 0.15%,the addition amount of white granulated sugar was 5.0%,the additional amount of xanthan was 0.5%,and the addition amount of sodium carboxymethyl cellulose was 0.15%,then the compound beverage of soybean sprout jujube was prepared by mixing,homogenization and sterilization.The sensory score of soybean sprout jujube compound beverage was 94.6.The flavonoid content of the prepared the compound beverage of soybean sprouts jujube was 0.035mg/mL,and the soluble solids content was 5.75%.