响应面优化低糖奶茶配方研究

Optimization of Low Sugar Milk Tea Formula by Response Surface Methodology

以茶(红茶、速溶红茶)、乳(纯牛奶、纯羊奶、牛奶粉、羊奶粉)、蔗糖(白砂糖)、D-果糖、蜂蜜与甜味剂(木糖醇、麦芽糖醇、甜叶菊、三氯蔗糖)、稳定剂(蔗糖酯、单甘酯、瓜尔胶、卡拉胶、羧甲基纤维素钠、黄原胶)等为原料研发一款低糖奶茶(红茶)。试验根据不同组合奶茶感官审评结果,分别筛选出茶、乳、糖、稳定剂种类为速溶红茶、纯牛奶、蜂蜜、木糖醇、蔗糖酯和单甘酯。在此基础上进行单因素试验,确定蜂蜜和木糖醇替代蔗糖的比例及速溶红茶、纯牛奶、代糖添加量,通过响应面优化得到最佳低糖奶茶配方。对配方奶茶中蔗糖、蛋白质、脂肪和咖啡碱以及稳定系数进行测定,计算出低糖奶茶的热能值。结果表明,低糖奶茶最佳配方中速溶红茶、纯牛奶的添加量分别为0.351%和23.977%;蜂蜜与木糖醇的配比为1.489,添加量为4.423%;蔗糖酯与单甘酯1∶1复配,总添加量为0.1%。感官评分为94.375分,糖含量为0.114 g/100 g,蛋白质含量为0.25 g/100 g,脂肪含量为0.01 g/100 g,热量为6.473 kJ/100 g。

Tea(black tea,instant black tea),milk(pure milk,pure goat's milk,milk powder,goat milk powder),sucrose(white sugar),D-fructose,honey,sweeteners(xylitol,maltitol,stevia,sucralose)and stabilizers(sucrose esters,monoglycerides,guar gum,carrageenan,sodium carboxymethylcellulose,xanthan gum)were used as raw materials to develop a low-sugar milk tea(black tea).Firstly,the types of tea,milk,sugar,and stabilizers were screened out according to the sensory evaluation results of different combinations of milk tea,including instant black tea,pure milk,honey,xylitol,sucrose esters,and monoglycerides.On this basis,a single factor experiment was carried out to determine the proportion of honey and xylitol replacing sucrose,the added amount of instant black tea,pure milk and sugar substitutes,and then the optimal low-sugar milk tea formula was optimized through response surface methodology.The sucrose,protein,fat,caffeine and stability coefficient in the formula milk tea were measured to calculate the caloric value of the low-sugar milk tea.The results showed that the optimal formula of low-sugar milk tea was instant black tea with an added amount of pure milk of 0.351%and 23.977%,respectively;honey and xylitol ratio of 1.489,with an added amount of 4.423%;sucrose ester and monoglyceride were mixed in 1:1 ratio,with a total addition of 0.1%.The sensory score was 94.375,the sugar content was 0.114 g/100 g,the protein content was 0.25 g/100 g,the fat was 0.01 g/100 g,and the caloric value was 1.546 kcal/100 g.