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.
Abstract
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,3.557 4 g of cinnamon,28.442 5 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.
基金项目
亳州职业技术学院中医药专项课题(ZXKY2211)
安徽中药材种植联合研究中心科研项目(yjzx2023009)
NETL
NSTL
万方数据