| 响应面法优化荷叶豆乳饮料配方的研究 |
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| 引用本文： | 周范琳,于志琴,韩晶宇,刘海燕,操小栋,何述栋.响应面法优化荷叶豆乳饮料配方的研究[J].保鲜与加工,2020,20(6):84-91. |
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| 作者姓名： | 周范琳 于志琴 韩晶宇 刘海燕 操小栋 何述栋 |
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| 作者单位： | 合肥工业大学食品与生物工程学院;成都三勒浆药业集团四川华美制药有限公司 |
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| 基金项目： | 安徽省重点研究和开发计划项目（201904a06020030）；成都市技术创新研发项目（2019-YF05-00965-SN） |
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| 摘 要： | 为研制出一款营养丰富、口感独特的荷叶豆乳饮料，以感官评定值为指标，在单因素试验的基础上，通过响应面法优化饮料配方。结果表明，荷叶豆乳的最优配方为：苹果汁添加量5%（V/V），荷叶浸提物添加量16%（V/V），白砂糖添加量6%（m/V），豆乳添加量6%（V/V），此时响应面预测的感官评分达86.4分。按照该配方制作的荷叶豆乳饮料色泽均匀，荷叶香味怡人，甜酸比适中，无豆腥味，无明显分层。
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| 关 键 词： | 荷叶 豆乳 饮料 配方 响应面法 |
Study on Formula Optimization of Lotus Leaf Soybean Milk Beverage by Response Surface Analysis |
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| Abstract: | In the present study, a kind of lotus leaf soymilk beverage with rich nutrition and unique taste was prepared, and the optimal formulation was acquired through response surface analysis on the basis of single factor experiment using sensory evaluation as evaluation indicator. The results showed that the optimal formula of lotus leaf soymilk was determined as follows: apple juice of 5% (V/V), lotus leaf extract of 16% (V/V), white granulated sugar of 6% (m/V), and soymilk of 6% (V/V). The predicted sensory score under these conditions through response surface analysis was 86.4 points. The lotus leaf soymilk beverage prepared according to the above formula showed uniform color, pleasant lotus leaf fragrance and moderate sweet-sour ratio, which displayed no bean-fishy taste or obvious layering. |
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| Keywords: | lotus leaf soymilk beverage formula response surface analysis |
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