刺梨复合果茶的制备及品质研究
Preparation and quality research of Rosa roxburghii compound fruit tea
穆先 1徐海粟 1陈秋慧 1陈莉 1卢红梅1
作者信息
- 1. 贵州大学贵州省发酵工程与生物制药重点实验室,贵州贵阳 550025;贵州大学酿酒与食品工程学院,贵州贵阳 550025
- 折叠
摘要
以刺梨、柠檬、金桔、赤藓糖醇为原料,以维生素C(VC)含量和感官评分为评价指标,进行刺梨复合果茶的制备工艺及品质研究.各原料经干燥工艺处理后,采用混料设计中的单纯形格子设计确定刺梨复合果茶的最佳配方,并对刺梨复合果茶的感官指标、理化指标以及抗氧化能力进行分析.结果表明,刺梨复合果茶的最佳配方是:刺梨70％、柠檬5％、金桔5％、赤藓糖醇20％,该果茶产品的维生素C含量为7.09 g/100 g、总酸含量为80.62 g/kg、pH为3.46,DPPH自由基清除率为98.43％、羟基自由基清除率为13.71％.刺梨复合果茶的维生素C含量较高、抗氧化能力较强,具有较好的品质.
Abstract
Using Rosa roxburghii,lemon,kumquat and erythritol as raw materials,and using vitamin C(VC)content and sensory scores as evaluation indicators,the preparation process and quality of R.roxburghii compound fruit tea were studied.After drying process of each raw material,the opti-mal formula of R.roxburghii compound fruit tea was determined using simplex lattice design,and the sensory indicators,physicochemical indicators,and antioxidant capacity of R.roxburghii compound fruit tea were analyzed.The results showed that the optimal formula of R.roxburghii compound fruit tea was as follows:R.roxburghii 70％,lemon 5％,kumquat 5％,erythritol 20％.The VC content,total acid content,pH of the fruit tea product were 7.09 g/100 g,80.62 g/kg,and 3.46,and the DPPH and hydroxyl free radical clearance rates were 98.43％and 13.71％,respectively.R.roxburghii compound fruit tea had high VC content and strong antioxidant capacity,which showed better quality.
关键词
刺梨/复合果茶/最佳配比/品质分析/抗氧化能力Key words
Rosa roxburghii/compound fruit tea/optimal proportion/quality analysis/antioxidant capacity引用本文复制引用
基金项目
贵州省科技支撑计划(黔科合支撑[2019]2317)
出版年
2024
NETL
NSTL
维普
万方数据