摘要
以百香果浆、茉莉绿茶汤为主要原料,研制冻干百香果茉莉绿茶块。通过Box-Benhnken响应面法,对冻干百香果茉莉绿茶块配方进行研究与优化。结果表明:最佳配方参数为茉莉绿茶汤51 g、百香果浆27 g、白砂糖27 g。在该参数下冻干百香果茉莉绿茶块的感官评分为86.02,与预测值的相对误差为0.26%,表明该模型可靠,具有较高实用性。
Use passion fruit pulp and jasmine green tea soup as main ingredients to develop instant tea lump of jasmine green tea flavored with passion fruit.Adopt Box-Benhnken response surface method to study and optimize the ingredients of instant tea lump of jasmine green tea flavored with passion fruit.The results showed that the optimal formula parameters was 51 g jasmine green tea soup,27 g passion fruit pulp and 27 g white granulated sugar.With this special parameter value,the sensory score of the instant tea lump of jasmine green tea flavored with passion fruit was 86.02,which had a relative error of 0.26%to the predicted value.It indicates that the model is reliable and highly practicable.
作者
郑佳俐
王莉
林小晖
ZHENG Jiali;WANG Li;LIN Xiaohui(College of Food Engineering,Zhangzhou Institute of Technology,Zhangzhou 363000;Zhangzhou Food Industry Research Institute,Zhangzhou 363000;Fujian Ouruiyuan Food Co.Ltd,Zhangzhou 363002;Fujian Kangzhiwei Foods Indoustry Co.Ltd,Zhangzhou 363000)
出处
《吉林农业科技学院学报》
2023年第4期5-9,18,共6页
Journal of Jilin Agricultural Science and Technology University
基金
福建省科技计划项目(2018N2002)
漳州职业技术学院项目(漳职院人[2021]21号-04)。
关键词
茉莉绿茶汤
百香果浆
冻干
响应面法
jasmine green tea soup
passion fruit pulp
freeze-dry
response surface method
