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요약정보
金槐茶饮料制作工艺研究 / Study on the Production Process of Sophora japonica'Jinhuai'Tea Beverage
Resource Type
Academic Journal
Authors
梁惠
;
邓丽丽
;
韦霄
;
史艳财
;
LIANG Hui
;
DENG Lili
;
WEI Xiao
;
SHI Yancai
Source
广西科学院学报 / Journal of Guangxi Academy of Sciences
. 39(1):100-107
Subject
金槐茶
优化
饮料
研制
工艺
响应面
Language
Chinese
ISSN
1002-7378
Online Access
Find it @ DONGA
초록
金槐茶富含多种对人体有益的成分,但因其口感不佳导致受众较小.为扩大金槐茶的市场,本研究以金槐(Sophora japonica'Jinhuai')槐米为原料,采用单因素试验和响应面试验相结合的方法,探讨原液与水的比例、白砂糖添加量、柠檬酸添加量和CMC-Na添加量对金槐茶饮料感官评价的影响,筛选出金槐茶饮料的最佳配方,为金槐茶饮料产业的发展奠定基础.结果表明:金槐茶饮料的最佳配方为原液与水的比例 1∶1,白砂糖添加量 4%,柠檬酸添加量 0.1%,此时饮料的色泽为淡黄色、口感清爽酸甜.响应面试验结果显示,影响感官评分的单因子由高至低依次为原液与水的比例、柠檬酸添加量、白砂糖添加量.通过平行试验验证得到金槐茶饮料的感官评分为 83.7,该值与响应面预测值(84.7)相近,说明模型拟合度好.此配方既保持了金槐茶独特的风味,又去除了其原有的微苦味道,口感酸甜爽,受众群体更广.
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