响应面法优化绿茶调味酱配方

对调味绿茶酱的配方进行研究,对超微绿茶粉、瓜尔豆胶和魔芋精粉的复配粉、有机酸、白砂糖的添加量进行了单因素实验,从感官和质构上对成品进行评价,并采用响应面分析法优化各参数比例,研制出具有绿茶风味的调味酱。结果表明:最佳配方为瓜尔豆胶和魔芋精粉的复配粉的添加量1.6%,绿茶粉的添加量0.4%,有机酸的添加量为0.15%,白砂糖的添加量为12%,制成的绿茶调味酱外观、组织形态、风味、色泽、口感的综合评分最高,为84.09分。

Optimization of Green Tea Flavor Paste by Response Surface Methodology

The recipe of the seasoning green tea was studied and the effects of concentrations of superfine green tea power, soybean gum and Konjac powder, organ acid white sugar on the sensory and texture qualities of the sauce were investigated by single factor experiment. The optimum formula was determined and use of response surface analysis to optimize the proportion of their development parameters, developed with green tea flavor of green tea sauce.The results showed that the best formula is that compound powder of konjak powder a nd guar gum accounts for 1.6%, with 0.4%Green Tea powder, 0.15% organic acid and 12% sugar. Under this c ondition, appearance morphology, flavor, color, texture and sense of Green Tea sauce all performed best, as co mprehensive score reached up to 84.09 points.