Optimization of Processing Technology for Diaphragma juglandis Beverage by Response Surface Methodology
With Diaphragma juglandis as the main raw material,and the red jujube,ziziphi spinosae semen and semen nelumbinis as auxiliary materials,a diaphragma juglandis beverage was developed.Taking the sensory score of this beverage as the index,the effects of the addition amount of Diaphragma juglandis,ziziphi spinosae semen,semen nelumbinis,red jujube and the extraction time on the quality of this beverage were investigated by single factor experiment,and the optimum process for the preparation of Diaphragma juglandis beverage was optimized by response surface methodology.The results showed that based on 1 000 mL water,the addition amount of diaphragma juglandis was 9 g,the addition amount of ziziphi spinosae semen was 11 g,the addition amount of semen nelumbinis was 15 g,the addition amount of red jujube was 24 g,and the extraction time was 16 min.Under this condition,the color of this beverage was auburn,the fragrance of Diaphragma juglandis and red jujube was coordinated,this beverage was clear and transparent,and the highest sensory score was 87.44.The contents of nutrients and functional components in this beverage were determined.The results showed that the content of total sugar in this beverage was 5.18 mg/mL,protein was 4.61 mg/mL,flavonoid was 0.25 mg/mL,and total polyphenol was 0.01 mg/mL.Fat was not detected in this beverage.