正交设计与Box-Behnken响应面法优化当归多糖抗疲劳饮料制备工艺

Optimization of Angelica Sinensis Polysaccharide Anti-fatigue Beverage Preparation by Orthogonal Design and Box-Behnken Response Surface Methodology

目的比较不同原料配方对当归多糖抗疲劳饮料感官指标的影响、不同复合稳定剂配方对当归多糖抗疲劳饮料稳定性的影响,分别利用正交设计与Box-Behnken响应面法优化当归多糖抗疲劳饮料的原料配方及稳定剂配方。方法以当归多糖为原料,研制当归多糖抗疲劳饮料。利用单因素实验和正交试验,考察当归多糖、甜菊糖苷、柠檬酸添加量的原料配比对当归多糖抗疲劳饮料感官指标的影响;采用Box-Behnken响应面优化果胶、海藻酸钠、羧甲基纤维素钠添加量的复合稳定剂对当归多糖抗疲劳饮料稳定性的影响。最终确定该饮料的优选配方参数。结果在当归多糖添加量10.0%,甜菊糖苷添加量0.035%,柠檬酸添加量0.20%时获得了感官评分为(66.333±3.055)分的饮料原料;在此基础上果胶添加量0.015%,海藻酸钠添加量0.080%,羧甲基纤维素钠添加量0.20%时获得了沉淀率预测值为2.272%,实际值为(2.339±0.111)%的当归多糖抗疲劳饮料。结论回归模型的预测值与实测值接近,采用单因素实验、正交试验和响应面法共同优化的当归多糖抗疲劳饮料工艺合理可行,并成功制备出了棕色、澄清、酸甜适宜的当归多糖抗疲劳饮料。

Objective To compare the effects of formulations with different raw materials on the sensory indexes of Angelica sinensis polysaccharide anti-fatigue beverage,and the effects of formulations with different compound stabilizers on the stability of this beverage in order to optimize related formulations.Methods Angelica sinensis polysaccharide was used as the raw material to develop the Angelica sinensis anti-fatigue beverage.Using single-factor and orthogonal experiments,we investigated the effects of different additions of Angelica sinensis polysaccharide,stevioside,and citric acid addition on the sensory indexes of this beverage.The Box-Behnken response surface method was used to optimize the effects of the composite stabilizers on the stability of this beverage by adding pectin,sodium alginate,and sodium carboxymethylcellulose.The optimal formulation parameters of the beverage were finally determined and the best formulation was finalized.Results A beverage ingredient with an organoleptic score of(66.333±3.055)was obtained when the following was added:10.0%angelica polysaccharide,0.035%stevioside,and 0.20%citric acid.The predicted value〔2.272%vs the actual value(2.339±0.111)%〕of the sedimentation rate was obtained when 0.015%pectin,0.080%sodium alginate and 0.20%sodium carboxymethylcellulose were added.Conclusion The predicted value of the regression model is close to the actual value.The process of Angelica sinensis polysaccharide anti-fatigue beverage optimized by single-factor experiments,orthogonal experiments,and the response surface method has proved to be well-designed and feasible.A brown,clear,sweet and sour Angelica sinensis polysaccharide anti-fatigue beverage is prepared.