蜂蜜桑茶复合饮料的工艺优化及其抗氧化活性研究
Process Optimization and Antioxidant Activity of Honey Mulberry Tea Composite Beverage
郑文涛 1刘元会 1魏光强 1赵兴文 2黄艾祥1
作者信息
- 1. 云南农业大学食品科学技术学院,云南昆明 650201
- 2. 大理农林职业技术学院工程学院,云南大理 671003
- 折叠
摘要
以药食同源的蜂蜜和桑茶为主要原料,生姜水为辅料,研制蜂蜜桑茶复合饮料.通过单因素筛选和响应面优化,确定桑茶的浸提工艺和蜂蜜桑茶饮料的最佳加工工艺,并评价复合饮料品质和抗氧化活性.结果表明,桑茶浸提工艺为料液比1∶90(g/mL)、温度85 ℃、时间20 min;最佳蜂蜜桑茶饮料加工工艺为桑茶添加量1％、蜂蜜添加量2.3％、生姜水添加量5.3％,在90 ℃下杀菌时间15 min;产品pH值为4.13,糖度为7 °Bx,多酚和游离氨基酸含量分别为415.81 mg/kg和3.79 mg/g,1,1-二苯基-2-三硝基苯肼(1,1-Diphenyl-2-picrylhydrazyl,DPPH)自由基和羟自由基清除率分别为84.41％和41.07％,还原力为0.597.综上,蜂蜜桑茶复合饮料口感丰润、营养丰富,有较高的抗氧化活性,具有较好的开发前景.
Abstract
The honey and mulberry tea,which is a homologue of medicine and food,were used as the main ingredients,and ginger water was used as a supplementary ingredient to develop the honey mulberry tea beverage.Through single factor screening and response surface optimisation,the optimal processing techniques for the extraction of mulberry tea and the honey mulberry tea beverage were determined,and the quality and antioxidant activity of the composite beverage were evaluated.The results showed that the extraction process of mulberry tea was 1∶90(g/mL),85 ℃,and 20 min.The optimal processing process of honey mulberry tea beverage was 1％of mulberry tea,2.3％of honey,5.3％of ginger water,and 15 min of sterilisation at 90 ℃.The product had a pH of 4.13,a sugar content of 7 °Bx,and polyphenol and free amino acid contents of 415.81 mg/kg and 3.79 mg/kg,respectively.1,1-diphenyl-2-picrylhydrazyl(DPPH)radical and hydroxyl radical scavenging rate of 84.41％and 41.07％,respectively,and the reducing power of 0.597.In conclusion,the honey mulberry tea composite beverage is rich in taste and nutrition,with high antioxidant activity,and it has a good development prospect.
关键词
桑茶/蜂蜜/复合饮料/工艺优化/抗氧化活性Key words
mulberry tea/honey/compound beverage/process optimization/antioxidant activity引用本文复制引用
基金项目
云岭产业技术领军人才项目(云发改人事20141782号)
出版年
2024
NETL
NSTL
万方数据