山楂核超微粉固体茶饮配方工艺的研究

Research on the formulation process of solid tea drink with hawthorn kernel ultra-micro powder

以山楂核为主要原材料,采用超微粉碎技术,制备一种固体茶饮。以山楂核超微粉、甜菊糖和麦芽糊精添加量为考察因素,感官评分为评价指标,在单因素的基础上,采用Box-Behnken响应面分析法筛选出山楂核超微粉固体茶饮配方最佳参数。结果表明,固体茶饮最佳工艺配方为:山楂核超微粉添加量15 g,甜菊糖添加量0.8 g,麦芽糊精添加量10 g。在此条件下,产品颜色呈淡黄色,酸甜适口,具有山楂核特有的香气,感官评价达到90分。经验证,工艺稳定可靠。

Using hawthorn kernel as raw material,hawthorn kernel superfine powder,stevia and maltodextrin addition as investigation factors and sensory evaluation as index,the best parameters of hawthorn kernel superfine powder solid tea drink formulation were screened by Box-Behnken response surface analysis on the basis of single factor.The results showed that the optimal conditions of the process were 15 g of hawthorn kernel superfine powder,0.8 g of stevia and 10 g of maltodextrin.under this condition,the sensory evaluation reached 90 points.It was proved that the process was stable and reliable.It provides some theoretical support for the application of hawthorn kernel superfine powder and new ideas for the research and development of new food products of hawthorn kernel.