摘要
以杜仲黑茶、米醋为主要原料,设计杜仲茶醋功能复合饮料的制作工艺.采用Design-Expert 8.0.6软件设计试验,并以杜仲茶醋的感官评分为指标,对试验数据进行响应面分析.结果表明,杜仲茶醋功能复合饮料的最佳配方为茶水质量比4∶100、米醋添加量2.28%、辅料A汁添加量19.05%、辅料B添加量7.76%,在此配方下的杜仲茶醋感官评分最高,为88.4.
The production process of the compound functional beverage of Eucommia Chinese black tea and rice vinegar was studied as the main raw materials.Design-Expert 8.0.6 was used to design the experiments and the sensory score of Eucommia ulmoides-vinegar used as the index to analyse the experimental data on the response surface.The results showed that the optimal formula of the Eucommia ulmoides-vinegar was the ratio of tea to water 4∶100(w∶w),the addition amount of rice vinegar 2.28%,the addition amount of juice A 19.05%,and the addition amount of excipient B 7.76%.Under these conditions,the sensory score of Eucommia ulmoides-vinegar was the highest,reaching 88.4 points.
作者
向晓媚
付丽
李心瑶
彭洪进
贺建武
陈功锡
XIANG Xiaomei;FU Li;LI Xinyao;PENG Hongjin;HE Jianwu;CHEN Gongxi(School of Pharmaceutical Sciencies,Jishou University,Jishou 416000,Hunan China;National and Local Joint Engineering Laboratory of Integrative Utilization Technology of Eucommia ulmoides,Jishou 416000,Hunan China)
出处
《吉首大学学报(自然科学版)》
2024年第6期77-83,共7页
Journal of Jishou University(Natural Sciences Edition)
基金
“湖南中药与天然药物”产学研合作示范基地资助项目(2020JK01)。
关键词
杜仲茶醋
复合饮料
配方
Eucommia ulmoides-vinegar
compound beverage
formula
