摘要
采用响应面法对玉米须袋泡饮料的冲泡工艺进行优化。通过感官评定和测定多糖含量,对9种玉米须袋泡饮料配方进行筛选。在最佳配方基础上,通过单因素试验和响应面试验,对玉米须袋泡饮料的冲泡工艺进行优化。结果表明,最佳冲泡工艺条件为:取1 g原料、目数40、加水量190 mL、冲泡时间17 min,在此条件下,冲泡液中多糖含量为(75.87±1.60)mg/g,与理论值(76.04 mg/g)相近。利用响应曲面法优化玉米须袋泡饮料的冲泡工艺是可行的。
The brewing process for corn silk tea bags was optimized using response surface methodology. Nine formulations of corn silk tea bags were analyzed by sensory evaluation and determined for polysaccharide content. The best formulation was selected based on the analysis results and response surface methodology was used to optimize the brewing process. The results showed that the experimental polysaccharide content in the brewing liquid was （75.87 ± 1.60） mg/g, which was close to the predicted value of 76.04 mg/g, under the optimized conditions： brewing 1 g of raw materials （corn silk, Imperata cylindrical rhizome and Stevia rebaudiana, 0.600 0：0.380 0：0.020 0, m/m） ground to 40 mesh with 190 mL of water for 17 min. Therefore, it is feasible to optimize the brewing process of corn silk tea bags using response surface methodology.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第2期328-332,共5页
Food Science
基金
2011年四川省财政基因工程专项(2011JYGC12-036)
关键词
玉米须
多糖
感官评定
白茅根
甜叶菊
corn silk
polysaccharides
sensory evaluation
Imperata cylindrical rhizome
Stevia rebaudiana
