玫瑰花、玫瑰茄复合饮料的制备工艺

Preparation Technology of Rose and Roselle Compound Beverage

中文关键词: 玫瑰花  玫瑰茄  多酚  复合饮料  响应面分析

英文关键词: rose  roselle  polyphenols  compound beverage  response surface methodology

中文摘要:

      目的 通过正交试验确定玫瑰花、玫瑰茄多酚提取的最优方案；通过响应曲面优化试验确定制备玫瑰花、玫瑰茄复合饮料的最佳工艺条件。方法 以产自云南的玫瑰花和玫瑰茄为原材料，研究浸提温度、浸提时间、料液比对玫瑰花、玫瑰茄多酚提取率的影响；以玫瑰花、玫瑰茄的浸提液为原汁，以综合感官评分为考察指标，在单因素试验的基础上采用响应面法对玫瑰花、玫瑰茄复合饮料的配方进行优化。结果 在浸提温度为90 ℃、浸提时间为50 min、料液比（g/mL）为1∶70条件下，玫瑰花、玫瑰茄多酚提取率最高为（1.87±0.01）%；在添加浸提液的质量分数为40.50%、白砂糖的质量分数为14.10%、柠檬酸的质量分数为0.20%、蜂蜜的质量分数为2.10%的条件下，玫瑰花、玫瑰茄复合饮料的综合感官评分最高达到93.26±0.04。结论 响应面法分析可以很好地对玫瑰花、玫瑰茄复合饮料制备工艺条件进行优化，制备的玫瑰花、玫瑰茄复合饮料呈红色、质地均匀、清澈透亮、酸甜适宜。

英文摘要:

      The work aims to determine the optimal extraction of rose and roselle polyphenols by the orthogonal ex-periment, and the optimal technologicalconditions of preparing rose and rosellecompound beverage through response surface methodology (RSM). Rose and roselle growing in Yunnan were used as rawmaterials to study the effects of extraction temperature, extraction time and material-liquid ratio on the extraction of polyphenols. Based on the single factor experiments, rose and roselle extracts were used as the undiluted liquid and sensory quality was used as the evaluation index to optimize the formula of rose and roselle compound beverage by the response surface method. The optimal extraction conditions were determined as follows: extraction temperature was 90 ℃, extraction time was 50 min, material-liquid ratio was 1∶70 g/mL. Under these conditions, the extraction rate of polyphenols could reach (1.87±0.01)%. Sensory evaluationscore of rose and roselle compound beverage reached 93.26±0.04 at the extract mass fraction of 40.50%, sugar of 14.10%, citric acid of 0.20% and honey of 2.10%. RSM can effectivelyoptimize the preparation conditions of rose and roselle compound beverage and the red, clarified, good taste, floral and high quality rose and roselle compound beverage can beproduced.