响应面法优化桂花红茶冰粉的制备工艺

杨丽; 杨程岚; 赵威; 刘雯雯; 龚秋霞; 魏琴

doi:10.20045/j.cnki.issn.2096-0220.2023.03.003

响应面法优化桂花红茶冰粉的制备工艺

An Osmanthus and Black Tea-containing Ice Jelly Formulation Optimized by Response Surface Method

摘要

摘要:
目的研究桂花红茶冰粉最佳工艺参数，为进一步开发利用桂花、红茶等农产品资源提供可行的途径。
方法以红茶、桂花为天然加香原料，红糖为辅料，采用单因素实验与Box-Behnken响应面优化试验分析桂花、红茶叶、红糖和冰粉粉添加量对桂花红茶冰粉感官评分的影响，使用Design-Expert 8.0.6建立二次多元回归模型并进行方差分析。
结果以500 g水为基准，当冰粉粉、桂花、红茶叶和红糖的添加量（质量百分比）分别为1.91%、2.22%、0.09%、0.77%时，制得的桂花红茶冰粉质地均匀，呈光亮的金黄色泽，口感爽滑细腻有弹性，咀嚼性良好且甜味适中，桂花香和红茶茶香协调。
结论冰粉成品感官评分为86.7分，与模型预测值偏差较小，经响应面分析法提供的模型较真实地拟合了实际情况，表明模型具有可靠性。

Abstract:
Objective Bingfen (ice jelly), a popular dessert native to Southwest China, was formulated with osmanthus and black tea to create a new leisure food product.
Method Using black tea, dried osmanthus, ice jelly powder, and brown sugars syrup, an ice jelly was optimally formulated with single factor test and Box-Behnken response surface design. Sensory evaluation on texture, flavor, aroma, and taste was conducted on the prototypes. A quadratic multiple regression model was established to correlate the formulation and eating quality of the product using Design-Expert 8.0.6 followed by an analysis of variance.
Result The optimized dessert item was formulated with 1.91% ice jelly powder, 2.22% dried osmanthus, 0.09% black tea, and 0.77% brown sugar syrup to mix in with 500 g water. The bright golden colored ice jelly had a smooth appearance, delicate taste, elastic texture, moderate sweetness, and delightful osmanthus and black tea aroma that received an overall quality score of 86.7 by the sensory panel.
Conclusion The sensory rating of the ice jelly product was slightly deviated from the predicted score by the quadratic multiple regression model. Otherwise, the experimental data fitted well with the mathematic equation.

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