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响应面法优化发芽糙米酒茶复合饮料制备工艺

傅金凤 黄美娜 朱培渤 牟哲萱 程昊阳 姜瞻梅

傅金凤,黄美娜,朱培渤,等. 响应面法优化发芽糙米酒茶复合饮料制备工艺[J]. 食品工业科技,2022,43(15):193−201. doi:  10.13386/j.issn1002-0306.2021110012
引用本文: 傅金凤,黄美娜,朱培渤,等. 响应面法优化发芽糙米酒茶复合饮料制备工艺[J]. 食品工业科技,2022,43(15):193−201. doi:  10.13386/j.issn1002-0306.2021110012
FU Jinfeng, HUANG Meina, ZHU Peibo, et al. Optimization of Preparation Technology of Germinated Grown Rice Wine Tea Compound Beverage by Response Surface Method[J]. Science and Technology of Food Industry, 2022, 43(15): 193−201. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021110012
Citation: FU Jinfeng, HUANG Meina, ZHU Peibo, et al. Optimization of Preparation Technology of Germinated Grown Rice Wine Tea Compound Beverage by Response Surface Method[J]. Science and Technology of Food Industry, 2022, 43(15): 193−201. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021110012

响应面法优化发芽糙米酒茶复合饮料制备工艺

doi: 10.13386/j.issn1002-0306.2021110012
基金项目: 国家自然科学基金(32172164);东北农业大学大学生SIPT创新创业训练项目(202110224026)。
详细信息
    作者简介:

    傅金凤(2000−),女,大学本科,研究方向:食品科学,E-mail:jinfengfu2000@163.com

    通讯作者:

    姜瞻梅(1976−),女,博士,教授,研究方向:乳品加工,E-mail: zhanmeijiang@neau.edu.cn

  • 中图分类号: TS272.4

Optimization of Preparation Technology of Germinated Grown Rice Wine Tea Compound Beverage by Response Surface Method

  • 摘要: 为充分利用糙米的营养与功能价值,并进一步为糙米深加工产业提供新思路,本研究以发芽糙米为原料,发酵制得发芽糙米酒,再将其与金白龙茶浸提液进行复配得到富含γ-氨基丁酸的新型发芽糙米酒茶复合饮料。在单因素实验的基础上,采用响应面法探究浸提茶叶所用的水茶比、茶汤与酒复配比例、木糖醇与柠檬酸添加量对发芽糙米酒茶复合饮料感官评分的影响,并以沉淀率为指标探究该酒茶复合饮料的最佳稳定工艺。结果表明,四个因素对饮料感官评分的影响大小依次为茶汤与酒复配比例>柠檬酸添加量>木糖醇添加量>水茶比。获得发芽糙米酒茶复合饮料最佳工艺参数为:水茶比为91.64:1 mL/g、茶汤与酒混合比例为4.28:1、木糖醇添加量为5.79 g/100 mL、柠檬酸添加量为0.066 g/100 mL。此时,该复合型饮料感官审评得分的理论最大值为89.996分,最优组合验证实验的感官评分为90.7分,误差在允许范围之内。经分析得出添加0.1%的黄原胶时,该酒茶复合饮料沉淀率最低。同时,在此条件下生产的发芽糙米酒茶复合饮料GABA含量为358.68 mg/kg,茶多酚含量为805.71 mg/kg,且具有良好的风味效果。
  • 图  1  发芽糙米酒茶复合饮料工艺流程

    Figure  1.  Technological process of germinated brown rice wine tea compound beverage

    图  2  水茶比对复合饮料感官审评结果的影响

    Figure  2.  Effects of water-tea ratio on sensory evaluation results of compound beverage

    注:不同小写字母表示差异显著,P<0.05;图3~图5同。

    图  3  茶汤与发芽糙米酒的混合比例对复合饮料感官审评结果的影响

    Figure  3.  Effects of compounding ratio of tea soup and germinated brown rice wine on sensory evaluation results of compound beverage

    图  4  木糖醇添加量对复合饮料感官审评结果的影响

    Figure  4.  Effect of xylitol addition on sensory evaluation results of compound beverage

    图  5  柠檬酸添加量对复合饮料感官审评结果的影响

    Figure  5.  Effects of citric acid addition on sensory evaluation results of compound beverage

    图  6  水茶比及茶汤与酒混合比对复合饮料感官评分影响的响应曲面及等高线图

    Figure  6.  Response surface and contour diagram of the effects of water-tea ratio and tea soup and wine mixing ratio on sensory score of compound beverage

    图  7  水茶比及柠檬酸添加量对复合饮料感官评分影响的响应曲面及等高线图

    Figure  7.  Response surface and contour diagram of the effects of water-tea ratio and citric acid addition on sensory score of compound beverage

    图  8  茶汤与酒混合比及柠檬酸添加量对复合饮料感官评分影响的响应曲面及等高线图

    Figure  8.  Response surface and contour diagram of the effects of tea soup and wine mixing ratio and citric acid addition on sensory score of compound beverage

    图  9  水茶比及木糖醇添加量对复合饮料感官评分影响的响应曲面及等高线图

    Figure  9.  Response surface and contour diagram of the effects of water-tea ratio and xylitol addition on sensory score of compound beverage

    图  10  木糖醇添加量及茶汤与酒混合比对复合饮料感官评分影响的响应曲面及等高线图

    Figure  10.  Response surface and contour diagram of the effects of xylitol addition and tea soup and wine mixing ratio on sensory score of compound beverage

    图  11  木糖醇及柠檬酸添加量对复合饮料感官评分影响的响应曲面及等高线图

    Figure  11.  Response surface and contour diagram of the effects of xylitol and citric acid addition on sensory score of compound beverage

    表  1  响应面优化试验的因素水平

    Table  1.   Factor and level of response surface optimization test

    水平因素
    A水茶比
    (mL/g)
    B茶汤与酒
    混合比例
    C柠檬酸添加量
    (g/100 mL)
    D木糖醇添加量
    (g/100 mL)
    −170:12:10.044
    090:14:10.076
    1110:16:10.108
    下载: 导出CSV

    表  2  米酒茶饮料感官评价

    Table  2.   Sensory evaluation criteria of rice wine tea beverage

    项目感官标准分值(分)
    色泽(25分)呈橙红色,色泽均匀纯正,颜色明亮17~25
    色泽较淡或较深,较为均匀,颜色较为明亮9~16
    色泽很淡或很深,颜色不均匀,颜色暗淡0~8
    组织状态(25分)清澈,无沉淀,无杂质17~25
    较为清澈,有少量沉淀、杂质9~16
    浑浊,有大量杂质0~8
    气味(25分)有茶与米酒的香味,且香味浓郁协调重17~25
    有茶与米酒的香味,但香味不足或不协调9~16
    有怪异气味0~8
    口感(25分)具有茶与米酒的滋味,酸甜柔和协调,无苦涩味17~25
    具有茶味与米酒味,但偏酸或偏甜,有苦涩味9~16
    没有茶味或米酒味,口感不协调,苦涩味较重0~8
    下载: 导出CSV

    表  3  响应面试验设计与结果

    Table  3.   Response surface experiment design and results

    实验号A:
    水茶比
    B:茶汤与酒
    混合比例
    C:
    柠檬酸
    D:
    木糖醇
    Y感官
    评分(分)
    101−1080.7
    2−10−1077.2
    31−10078.4
    400−1173.5
    50−10172.8
    6011076.1
    7010180.3
    80−1−1074.4
    9−1−10074.1
    10000089.4
    1100−1−182.3
    12−110080.8
    13001180.1
    14−100−177.6
    15100−182.2
    16001−172.2
    17010−178
    18000089.7
    19−100180.2
    20000089.3
    21−101077
    22101077.2
    23000090.5
    24110080.3
    2510−1081.4
    260−11074.1
    27000089.7
    28100174.3
    290−10−178.4
    下载: 导出CSV

    表  4  二元回归方程的方差分析

    Table  4.   Analysis of variance for binary regression equation

    方差
    来源
    平方和自由
    均方FP显著性
    模型818.511458.4788.12< 0.0001**
    A-水茶比3.9713.975.980.0283*
    B-茶汤与酒混合比例4814872.34< 0.0001**
    C-柠檬酸添加量13.65113.6520.580.0005**
    D-木糖醇添加量7.5217.5211.340.0046**
    AB5.7615.768.680.0106*
    AC4146.030.0278*
    AD27.56127.5641.54< 0.0001**
    BC4.6214.626.970.0194*
    BD15.6115.623.520.0003**
    CD69.72169.72105.08< 0.0001**
    157.171157.17236.89< 0.0001**
    270.691270.69407.98< 0.0001**
    294.231294.23443.46< 0.0001**
    235.271235.27354.59<0.0001**
    残差9.29140.6635
    失拟项8.4100.84013.780.1057
    纯误差0.88840.222
    总变异827.828
    决定系数R20.9888
    校正系数R2adj0.9776
    预测系数R2pred0.9399
    注:**表示影响极显著(P<0.01);*表示影响显著(P<0.05)。
    下载: 导出CSV

    表  5  单一稳定剂对酒茶复合饮料沉淀率的影响

    Table  5.   Influence of single stabilizer on precipitation rate of wine tea compound beverage

    序号稳定剂种类质量浓度(%)沉淀率(%)
    004.85±0.10a
    1黄原胶0.11.70±0.15e
    2魔芋胶0.12.98±0.15d
    3羧甲基纤维素钠0.13.42±0.06c
    4果胶0.12.77±0.12d
    5卡拉胶0.13.79±0.08b
    注:不同小写字母表示差异显著,P<0.05。
    下载: 导出CSV
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出版历程
  • 收稿日期:  2021-11-03
  • 网络出版日期:  2022-06-19
  • 刊出日期:  2022-08-03

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