天麻藤茶红茶复合饮料工艺优化及其抗氧化活性研究

以天麻、藤茶、红茶为主要原料,研究天麻浸提液、藤茶浸提液、红茶浸提液、白砂糖和柠檬酸添加量对天麻藤茶红茶复合饮料感官品质的影响,以感官评分为指标,采用响应面法优化天麻藤茶红茶复合饮料工艺,并对其营养成分和抗氧化活性进行测定。结果表明,最优工艺条件:天麻浸提液添加量12%,藤茶浸提液添加量45%,红茶浸提液添加量5%,白砂糖添加量6%,柠檬酸添加量0.06%。该条件下复合饮料总黄酮(0.127±0.0083)mg/g,总酚(0.131±0.0079)mg/g,可溶性糖(23.709±0.295)mg/g,还原力(3.524±0.031)mg/mL,羟基自由基清除率32.1%±1.86%,DPPH自由基清除率89.4%±2.07%,表明该复合饮料抗氧化能力良好。本试验制得复合饮料口感好、色泽均匀、呈淡黄色,具有天麻藤茶红茶复合饮料独特的香气。

Process Optimization and Antioxidant Activity of Gastrodia elata, Ampelopsis and Black Tea Compound Beverage

Gastrodia elata,Ampelopsis and black tea were used as raw materials,the effect of addition of Gastrodia elata extract,Ampelopsis grossedentata extract,black tea extract,white sugar and citric acid on the sensory quality of Gastrodia elata,Ampelopsis grossedentata and black tea compound drink,and the sensory score as the evaluation index,which optimized processing compound beverage with Gastrodia elata,Ampelopsis grossedentata and black tea by response surface experiment and its composition and antioxidant activity. Results showed that the optimum processing technology of compound drink were as follows:The Gastrodia elata extract contents 12%,Ampelopsis extract contents 45%,the black tea extract contents 5%,white sugar 6%,and citric acid 0.06%. Under this condition,the total flavonoid content,total phenol content,soluble sugar content,reducing power,hydroxyl radical scavenging rate,DPPH radical scavenging rate and DPPH radical scavenging rate of the compound beverage were(0.127±0.0083) mg/g,(0.131±0.0079) mg/g,(23.709±0.295) mg/g,(3.524±0.031) mg/mL,32.1%±1.86% and 89.4%±2.07%,respectively. The compound beverage had unique flavor of Gastrodia elata,Ampelopsis grossedentata and black tea with good taste,uniform solution,light yellow.