响应面法优化沙棘枸杞复合运动饮料配方

Optimization of the recipe of sea buckthorn and wolfberry compound sports drink by response surface methodology

目的优化沙棘枸杞复合运动饮料的配方。方法在单因素试验基础上,运用Box-Benhnken试验设计原理对影响沙棘枸杞复合运动饮料的主要因素(沙棘汁添加量、枸杞汁添加量、柠檬酸添加量、木糖醇添加量)进行优化研究。结果沙棘枸杞复合运动饮料最佳生产工艺参数为沙棘汁添加量15%、枸杞汁添加量26%、柠檬酸添加量0.17%、木糖醇添加量8.5%。在此条件下,复合运动饮料的感官评分为95分。结论开发的沙棘枸杞复合运动饮料,口感酸甜适口,组织状态稳定,是适合运动者长期饮用的饮料。

Objective To optimize the recipe of sea buckthorn and wolfberry compound sports drink.Methods On the basis of the single factor experiment,the main factors affecting the seabuckthorn and wolfberry complex sports drink(the amount of seabuckthorn juice added,the amount of wolfberry added,the amount of citric acid added,and the xylitol addition amount)were optimized by the Box-Benhnken experimental design principle.Results The optimal production process parameters of seabuckthorn and wolfberry sports drink were 15%of seabuckthorn juice,26%of wolfberry,0.17%of citric acid and 8.5%of xylitol.Under this condition,the sensory score of the composite sports drink was 95 points.Conclusion The developed seabuckthorn and wolfberry compound sports drink has a sweet and sour taste and a stable tissue state,which is suitable for long-term drinking of sports people.