摘要
为了更好地利用柚子皮的营养成分并提高柚子的综合利用率,以柚子皮、绿茶为原料,研制复合茶饮料的配方。在单因素试验的基础上,应用响应面中心组合试验设计优化了柚子皮绿茶复合饮料的配方。结果表明,建立的二次多项回归方程模型极显著,回归模型拟合度良好,能有效对复合茶饮料的感官品质评价进行分析和预测。根据响应面分析,柚子皮绿茶汤中柚子皮浸提液添加量为13%,绿茶汤汁添加量为67%,其余为纯净水;以柚子皮绿茶汤为基准,柠檬酸添加量为0.05%,蔗糖添加量为13%,蜂蜜添加量0.69%。在此配方下,产品具有柚子皮与绿茶的清香,风味协调,黄酮含量为126 mg/100 m L,茶多酚含量为829.8 mg/kg。
In order to make better use of the nutritional content of grapefruit peel and improve the comprehensive utilization of grapefruit,grapefruit peel and green tea were used as raw materials to study the formula of compound tea beverage.Based on the single factor test,the formula was optimized by the response surface central composite design.The results showed that the established quadratic multinomial regression equation model was extremely significant,and the regression model had a good degree of fit,which could effectively analyze and predict the sensory quality evaluation of compound tea beverage.According to the response surface analysis,grapefruit peel aqueous extract was 13%,green tea aqueous extract was 67%,the rest was purified water in the grapefruit peel and green tea soup.Taking the soup as the standard,citric acid was added at 0.05%,sucrose was added at 13%,honey was added at 0.69%.Under the conditions,the product had the fragrance of grapefruit peel and green tea.The smell and taste were well coordinated.The product flavonoid content was 126 mg/100 mL,and the polyphenol content was 829.8 mg/kg.
作者
迟恩忠
李润仪
赵雅婷
王丽
张强
张玲
CHI Enzhong;LI Runyi;ZHAO Yating;WANG Li;ZHANG Qiang;ZHANG Ling(College of Biological and Food Engineering,Guangdong University of Petrochemical Technology,Maoming,Guangdong 525000,China)
出处
《农产品加工》
2020年第13期1-4,共4页
Farm Products Processing
基金
茂名市科技计划项目(2018049)
广东省科技创新战略专项资金项目(KJ024)
广东石油化工学院自然科学研究项目(2018RC40)
广东普通高校食品科学创新团队项目(2016KCXTD020)。
关键词
柚子皮
绿茶
饮料
配方
grapefruit peel
green tea
beverage
formula
