响应面法优化发芽糙米酒茶复合饮料制备工艺

为充分利用糙米的营养与功能价值，并进一步为糙米深加工产业提供新思路，本研究以发芽糙米为原料，发酵制得发芽糙米酒，再将其与金白龙茶浸提液进行复配得到富含γ-氨基丁酸的新型发芽糙米酒茶复合饮料。在单因素实验的基础上，采用响应面法探究浸提茶叶所用的水茶比、茶汤与酒复配比例、木糖醇与柠檬酸添加量对发芽糙米酒茶复合饮料感官评分的影响，并以沉淀率为指标探究该酒茶复合饮料的最佳稳定工艺。结果表明，四个因素对饮料感官评分的影响大小依次为茶汤与酒复配比例>柠檬酸添加量>木糖醇添加量>水茶比。获得发芽糙米酒茶复合饮料最佳工艺参数为:水茶比为91.64:1 mL/g、茶汤与酒混合比例为4.28:1、木糖醇添加量为5.79 g/100 mL、柠檬酸添加量为0.066 g/100 mL。此时，该复合型饮料感官审评得分的理论最大值为89.996分，最优组合验证实验的感官评分为90.7分，误差在允许范围之内。经分析得出添加0.1%的黄原胶时，该酒茶复合饮料沉淀率最低。同时，在此条件下生产的发芽糙米酒茶复合饮料GABA含量为358.68 mg/kg，茶多酚含量为805.71 mg/kg，且具有良好的风味效果。

Optimization of Preparation Technology of Germinated Grown Rice Wine Tea Compound Beverage by Response Surface Method

In order to make full use of the nutritional and functional value of brown rice and provide new ideas for the deep processing of brown rice, this study fermented germinated brown rice wine with germinated brown rice as raw material, and then mixed it with the extract of Gabaron tea to get a new germinated brown rice wine tea compound beverage rich in γ-aminobutyric acid. On the basis of single factor experiment, response surface methodology (RSM) was used to investigate the effects of water-tea ratio, tea soup and wine compounding ratio, xylitol and citric acid addition amount on sensory score of germinated brown rice wine tea compound beverage, and the precipitation rate was used as an index to explore the optimal stabilization process of the wine tea compound beverage. The results showed that the influence of the four factors on sensory score of beverage was in the order of tea soup and wine compounding ratio > citric acid addition > xylitol addition > water-tea ratio. The optimal technological parameters of germinated brown rice wine tea compound beverage were as follows: The ratio of water to tea was 91.64:1 mL/g, and the compounding ratio of tea soup to wine was 4.28:1, xylitol addition was 5.79 g/100 mL and citric acid addition was 0.066 g/100 mL. At this time, the theoretical maximum sensory evaluation score of the compound beverage was 89.996. The sensory score of the optimal combination verification experiment was 90.7, and the error was within the allowable range. The results show that when 0.1% xanthan gum was added, the precipitation rate of tea wine compound beverage was the lowest. At the same time, the GABA content and polyphenol content of germinated brown rice wine tea compound beverage produced under these conditions were 358.68 mg/kg and 805.71 mg/kg, respectively, which had good flavor effect.