响应面法优化玛咖苦荞复合茶饮料加工工艺

以玛咖和苦荞为主要原料加工复合茶饮料,通过响应面优化实验,对玛咖苦荞复合茶饮料加工过程中玛咖粉、苦荞茶及稳定剂添加量进行优化,提高产品品质。研究结果显示最优产品配方为：玛咖粉添加量2.1%,苦荞茶添加量1.6%,果葡糖浆添加量5.7%,三个因素的作用大小依次为：果葡糖浆>玛咖粉>苦荞茶。最优稳定剂配方为：CMC-Na添加量0.07%,黄原胶添加量0.07%,海藻酸钠添加量0.03%。三个因素的作用大小依次为：CMC-Na>果胶>海藻酸钠。最终产品感官评分平均值达95.4±0.6,透光率为90.5±0.6%。本研究为玛咖和苦荞产品的开发提供数据支撑。

Optimization of processing technology of maca Tartary buckwheat compound tea beverage by response surface methodology

A compound tea beverage were obtained used maca and tartary buckwheat as the main raw materials. The dosage of maca powder, tartary buckwheat tea and stabilizer were optimized to improve the product quality by response surface optimization experiment. The results showed that the optimal product formula were: 2.1% maca powder, 1.6% tartary buckwheat tea, 5.7% fructose syrup, the effect of the three factors were as follows: fructose syrup > maca powder > tartary buckwheat tea. The optimal stabilizer formula were: 0.07% CMC-Na, 0.07% xanthan gum, 0.03% sodium alginate, the effects of the three factors were as follows: CMC-Na > pectin > sodium alginate. The average sensory score of the final product was 95.4±0.6, and the light transmittance was 90.5±0.6. This study provides data support for the development of maca and tartary buckwheat products.