响应面法优化竹叶功能饮料工艺

Formulation optimization for bamboo functional beverage by response surface methodology

以竹叶为原料,采用热水浸提的方法提取有益成分黄酮,并采用响应面法对竹叶功能饮料的配方进行了研究。结果表明,最佳的提取条件为:提取时间90min、温度94.6℃、水料比250:1ml/g。竹叶功能饮料的最佳配方:蔗糖6%、蜂蜜3%、柠檬酸0.8%,可以得到色泽淡黄、酸甜适口、营养丰富的竹叶功能饮料。

Taking bamboo leaves as raw material,flavones as beneficial components were extracted by using hot water,and the formula of bamboo leave functional beverage was studied by response surface methodology. The result showed that the optimum extraction condition was as follows: extraction time of 90 min,extraction temperature of 94. 6℃ and ratio of solid and liquid of 250: 1ml/g. Optimum formula of functional beverage was sucrose 6%,honey 3% and citric acid 0. 8%. The functional beverage is yellowish,tastes good,and has abundant nutrients.