Optimization of Angelica Sinensis Polysaccharide Anti-fatigue Beverage Preparation by Orthogonal Design and Box-Behnken Response Surface Methodology
Objective To compare the effects of formulations with different raw materials on the sensory indexes of Angelica sinensis polysaccharide anti-fatigue beverage,and the effects of formulations with different compound stabilizers on the stability of this beverage in order to optimize related formula-tions.Methods Angelica sinensis polysaccharide was used as the raw material to develop the Angelica sinensis anti-fatigue beverage.Using single-factor and orthogonal experiments,we investigated the effects of different additions of Angelica sinensis polysaccharide,stevioside,and citric acid addition on the sensory indexes of this beverage.The Box-Behnken response surface method was used to optimize the effects of the composite stabilizers on the stability of this beverage by adding pectin,sodium alginate,and sodium carboxymethylcellulose.The optimal formulation parameters of the beverage were finally determined and the best formulation was finalized.Results A beverage ingredient with an organoleptic score of(66.333±3.055)was obtained when the following was added:10.0％angelica polysaccha-ride,0.035％stevioside,and 0.20％citric acid.The predicted value[2.272％vs the actual value(2.339±0.111)％]of the sedimentation rate was obtained when 0.015％pectin,0.080％sodium alginate and 0.20％sodium carboxymethylcellulose were added.Conclusion The predicted value of the regression model is close to the actual value.The process of Angelica sinensis polysaccharide anti-fatigue beverage optimized by single-factor experiments,orthogonal experiments,and the response surface method has proved to be well-designed and feasible.A brown,clear,sweet and sour Angelica sinensis polysaccharide anti-fatigue beverage is prepared.
万方数据
维普
