| 引用本文： |
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梁惠,邓丽丽,韦霄,史艳财.金槐茶饮料制作工艺研究[J].广西科学院学报,2023,39(1):100-107. [点击复制]
- LIANG Hui,DENG Lili,WEI Xiao,SHI Yancai.Study on the Production Process of Sophora japonica ‘Jinhuai’ Tea Beverage[J].Journal of Guangxi Academy of Sciences,2023,39(1):100-107. [点击复制]
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| 摘要: |
| 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。 |
| 关键词: 金槐茶 优化 饮料 研制 工艺 响应面 |
| DOI：10.13657/j.cnki.gxkxyxb.20230329.012 |
| 投稿时间：2022-10-23修订日期：2023-01-09 |
| 基金项目:国家林业和草原局重点研发项目(GLM[2021]037号)，广西科技基地和人才专项项目(桂科AD21220011)资助。 |
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| Study on the Production Process of Sophora japonica ‘Jinhuai’ Tea Beverage |
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LIANG Hui1,2, DENG Lili2, WEI Xiao2, SHI Yancai2
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| (1.College of Life Sciences, Guangxi Normal University, Guilin, Guangxi, 541006, China;2.Guangxi Institute of Botany, Guangxi Zhuang Autonomous Region and Chinese Academy of Sciences, Guilin, Guangxi, 541006, China) |
| Abstract: |
| Sophora japonica'Jinhuai’ tea is rich in a variety of ingredients that are beneficial to the human body,but its audience is small due to its poor taste.In order to expand the market of S.japonica'Jinhuai’ tea,in this study S.japonica'Jinhuai’ was taken as raw material,and single factor test and response surface test were used to explore the ratio of stock solution to water,the effects of the addition amount of white granulated sugar,citric acid and CMC-Na on the sensory evaluation of S.japonica'Jinhuai’ tea beverage.And the best formula of S.japonica'Jinhuai’ tea beverage was screened out,which laid a foundation for the development of S.japonica'Jinhuai’ tea beverage industry.The results showed that the optimum formula of S.japonica'Jinhuai’ tea beverage was as follows:the ratio of stock solution to water was 1∶1,the addition amount of white sugar was 4%,and the addition amount of citric acid was 0.1%.At this time,the beverage color was light yellow and the taste was refreshing and sweet.The response surface test results showed that the order from high to low of the single factors affecting the sensory score was the ratio of stock solution to water,the addition amount of citric acid,and the addition amount of white sugar.The sensory score of S.japonica'Jinhuai’ tea beverage was 83.7 by parallel tests,which was similar to the predicted value of response surface (84.7),indicating that model had good fitting degree.This formula not only maintains the unique flavor of S.japonica'Jinhuai’ tea,but also removes the original slightly bitter taste.The taste is sour and sweet,and the audience is wider. |
| Key words: Sophora japonica'Jinhuai’ tea optimization drinks develop technology response surface |
