摘要
以桔梗为实验材料,以桔梗提取物、β-环状糊精、蔗糖和柠檬酸为实验因素,利用响应曲面法进行实验设计,对桔梗保健饮料的最佳配方进行研究,并对最佳配方进行感官评价验证,理化指标检测和微生物学检测。通过对实验得到的回归方程和响应曲面分析,柠檬酸与β-环状糊精和蔗糖的交互作用对桔梗保健饮料的感官评价指标具有显著作用。利用Matlab软件得到的最佳配方为每500mL饮料中添加桔梗提取物9.96mL,蔗糖30.65g,柠檬酸为0.62g,环状糊精1.20g。
With Platycodon root as experiment material and Platycodon extract, sucrose, citric acid and β-cyclo- heptaamylose as experiment factors, on the base of Response Surface Methodology Analysis, researches on optimal prescription of Platycodon health protection beverage were conducted. By analysis of Regression equation and Response Surface, reciprocational influcences between sucrose, β-cycloheptaamylose and citric acid on sense evaluation were conspicuous, The optimal prescription were 9.96 mL Platycodon extract, 30.65 g sucrose, 0.62 g citric acid and 1.20 g β-cycloheptaamylose in 500 mL beverage. The optimal prescription was verified, and chemical characters and microbiological characters were detected.
出处
《食品研究与开发》
CAS
北大核心
2007年第2期87-90,共4页
Food Research and Development
关键词
响应曲面法
桔梗
保健饮料
皂甙
Response Surface Methodology Analysis
Platycodon root
health beverage
optimization
