包装与食品机械2017，Vol.35Issue(4)：30-36,7.DOI:10.3969/j.issn.1005-1295.2017.04.007
响应面法优化绿茶调味酱配方
Optimization of Green Tea Flavor Paste by Response Surface Methodology
王慧玲 1刘雪君 1丁芳 1邹晴晴 1陆宁1
作者信息
- 1. 安徽农业大学茶与食品科技学院,合肥 230036
- 折叠
摘要
Abstract
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.关键词
超微绿茶粉/调味酱/配方优化/响应面分析Key words
superfine green tea power/catchup/component optimization/response surface methodology分类
轻工纺织引用本文复制引用
王慧玲,刘雪君,丁芳,邹晴晴,陆宁..响应面法优化绿茶调味酱配方[J].包装与食品机械,2017,35(4):30-36,7.
