摘要
目的:优化红枣姜茶饮料的配方,为凉茶饮料的品质提升提供理论依据和技术指导。方法:使用Mixture–optimal对红枣姜茶饮料配方工艺进行优化,通过方差分析、显著性检验等方法验证模型的合理性,得到回归方程,推测出红枣姜茶的最优配方。结果:最优配方为干姜6 g、红枣40 g、肉豆蔻4 g、肉桂3.557 4 g、山药28.442 5 g、百合24 g和红糖30 g。结论:减少干姜和肉豆蔻的添加量,增加红枣、百合和红糖的添加量,会使红枣姜茶的口感更好。
Objective:Optimizing the formula of jujube ginger tea beverages,providing theoretical basis and technical guidance for improving the quality of herbal tea beverages.Method:Optimizing the formulation process of jujube ginger tea beverage using Mixture-optimal,the reasonableness of the model was verified through variance analysis and significance test methods,and a regression equation was obtained to predict the optimal proportion of jujube and ginger in tea.Result:The optimal component formula is 6 g of dried ginger,40 g of jujube,4 g of cardamom,3.5574 g of cinnamon,28.4425 g of yam,24 g of lily bulb,and 30 g of brown sugar.Conclusion:Reducing the amount of ginger and nutmeg added,increasing the amount of red dates,lilies,and brown sugar added will improve the taste of red date ginger tea.
作者
叶胜明
YE Shengming(Bozhou Vocational and Technical College,Bozhou 236800,China;Joint Research Center for Chinese Herbal Medicine of Anhui of IHM,Bozhou 236800,China)
出处
《食品安全导刊》
2024年第8期123-126,共4页
China Food Safety Magazine
基金
亳州职业技术学院中医药专项课题“红枣姜茶配方与生产工艺优化研究”(ZXKY2211)
安徽中药材种植联合研究中心科研项目“药用植物种质资源库建设与种质优选”(yjzx2023009)。
关键词
大枣
干姜
红枣姜茶
配方优化
口感
jujube
dried ginger
red date ginger tea
group optimization
palate
