摘要
为了开拓牡丹花蕊的市场应用,以牡丹花蕊茶制作中因长相残次、品相不佳及花开后未被开发利用而被淘汰掉的牡丹花雄蕊为原料,制备牡丹花蕊全营养速溶茶粉。以牡丹花蕊全营养速溶茶粉的提取得率、感官评价为综合评价指标,通过单因素试验、响应面法对牡丹花蕊全营养速溶茶粉的制备工艺进行优化,并对提取的全营养牡丹花蕊速溶茶粉进行品质评价。结果表明,最佳的提取工艺为:提取温度75℃、提取次数4次、提取时间48min、料液比为1∶20(g/mL)。茶粉颜色金黄,营养成分丰富,并且水溶性较好。该研究可为牡丹花蕊的开发应用提供理论参考。
In order to develop the market application of peony stamens,using Paeonia suffruticosa Andr. stamens,after flowering which are eliminated due to poor appearance or not being developed and utilized during peony flower stamen tea production process,as raw material,to prepare Paeonia suffruticosa Andr. stamens total nutrient instant tea powder. Taking the extraction rate and sensory evaluation as evaluation indices,the preparation process of tea powder was optimized by single factor test and response surface methodology. Meanwhile,the quality of tea powder was evaluated. The results showed that the optimal extraction conditions were as follows :extraction temperature of 75℃,extraction times of 4 times,extraction time of 48min,solid-liquid ratio of 1∶20(g/m L). The color of tea powder was golden,the nutrient content was rich and its water solubility was good. This study can provide theoretical reference for the development and application of Paeonia suffruticosa Andr. stamens.
作者
程丹丹
高德民
陈金金
冯琦
黄志强
程伟
袁文鹏
CHENG Dandan;GAO Demin;CHEN Jinjin;FENG Qi;HUANG Zhiqiang;CHENG Wei;YUAN Wenpeng(Heze Branch,Qilu University of Technology(Shandong Academy of Sciences),Biological Engineering Technology Innovation Center of Shandong Province,Heze 274000;School of Pharmacy,Shandong University of TCM,Jinan 250355;Heze Institute for Food and Drug Control,Heze 274000)
出处
《中国食品添加剂》
CAS
北大核心
2022年第9期120-128,共9页
China Food Additives
基金
山东省重点研发计划-药食同源特色产品创新研发与应用示范(NO.2021SFGC1205)
甘肃临夏州国家级牡丹基因库建设及推广应用(NO.YDZX2021103)
优势农产品全资源高值化智能精深加工共性关键技术研究及产业化示范(NO.2020KJC-ZD15)。
关键词
牡丹花蕊
全营养
速溶
茶粉
响应面法
peony stamens
total nutrient
instant
tea powder
response surface method
