模糊数学感官评价结合响应面法优化速溶老鹰茶配方

Optimization of an Instant Hawk Tea Formulation Using Fuzzy Mathematics-Based Sensory Evaluation and Response Surface Methodology

通过浸提、浓缩、喷雾干燥等工艺制作速溶老鹰茶,采用模糊数学感官评价法单因素、响应面试验结合,优化速溶老鹰茶配方,并测定其功能性成分。速溶老鹰茶优化配方为:速溶老鹰茶粉、甘草提取物、薄荷提取物的添加量分别为0.3、0.03、0.05 g。速溶茶滋味清凉甘甜,多酚、游离氨基酸、可溶性糖、总黄酮质量分数分别为4.11%、3.95%、5.86%和6.83%;高效液相色谱法检测到丝氨酸(5.88 mg/g)、天冬氨酸(1.70 mg/g)和谷氨酸(1.64 mg/g)、γ-氨基丁酸(0.21 mg/g)、等16种游离氨基酸,检测到儿茶素(9.26 mg/g)、杨梅素(1.53 mg/g)、芦丁(1.22 mg/g)、表儿茶素(1.09 mg/g)、槲皮素(0.48 mg/g)和山奈酚(0.44 mg/g)等11种多酚类物质。该研究开发了一种风味良好且富含黄酮、氨基酸等成分的速溶老鹰茶,具有一定的市场发展潜力。

Instant Hawk tea was produced using extraction,concentration,and spray-drying processes,and its formulation was further optimized by means of fuzzy mathematics-based sensory evaluation,single-factor experiments,and the response surface methodology.Additionally,functional components in the tea were identified.The optimal amounts of Hawk tea powder,Chinese licorice extract,and mint extract in the instant tea formulation are determined to be 0.3,0.03,and 0.05 g,respectively.The instant Hawk tea has a cool and sweet taste.The mass fractions of polyphenols,free amino acids,soluble sugars,and total flavonoids are 4.11%,3.95%,5.86%,and 6.83%,respectively.HPLC analysis detected 16 free amino acids in total,with serine(5.88 mg/g),aspartic acid(1.70 mg/g),glutamic acid(1.64 mg/g),andγ-aminobutyric acid(0.21 mg/g)being predominant.Moreover,11 polyphenols,including catechin(9.26 mg/g),myricetin(1.53 mg/g),rutin(1.22 mg/g),epicatechin(1.09 mg/g),quercetin(0.48 mg/g),and kaempferol(0.44 mg/g),were detected.In conclusion,a good-flavored instant Hawk tea rich in active ingredients such as flavonoids and amino acids was successfully developed and is expected to have promising market potential.