文章摘要
陈凌,骆卢佳,余蕾.Box–Behnken优化马齿苋抗氧化澄清饮料制备工艺[J].包装工程,2022,43(11):147-153.
CHEN Ling,LUO Lu-jia,YU Lei.Optimization of Preparation Technology for Antioxidant Clarified Beverage with Portulaca Oleracea L. by Box-Behnken[J].Packaging Engineering,2022,43(11):147-153.
Box–Behnken优化马齿苋抗氧化澄清饮料制备工艺
Optimization of Preparation Technology for Antioxidant Clarified Beverage with Portulaca Oleracea L. by Box-Behnken
  
DOI:10.19554/j.cnki.1001-3563.2022.11.019
中文关键词: Box–Behnken设计  马齿苋  澄清饮料  抗氧化
英文关键词: Box-Behnken design  Portulaca oleracea L.  clarified beverage  antioxidant
基金项目:浙江省嘉兴市科技局项目(2018AY11013)
作者单位
陈凌 嘉兴职业技术学院 现代农业学院浙江 嘉兴 314036 
骆卢佳 嘉兴职业技术学院 现代农业学院浙江 嘉兴 314036 
余蕾 浙江德馨饮料有限公司浙江 嘉兴 314000 
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中文摘要:
      目的 比较干、鲜马齿苋的活性成分及对1,1–二苯基–2–三硝基苯肼(DPPH)的清除率,选择抗氧化活性高的马齿苋酶解液为功能原料,优化马齿苋抗氧化饮料的配方。方法 以马齿苋酶解液、甜菊糖苷、柠檬酸为自变量,以饮料的感官评分为响应值,采用Box–Behnken响应面法优化马齿苋抗氧化澄清饮料的制备工艺。结果 鲜马齿苋酶解液中多糖和黄酮的含量高于干马齿苋,对DPPH的清除率也大于干马齿苋。在鲜马齿苋酶解液的体积分数为45.2%、甜菊糖苷的质量浓度为0.23 g/L、柠檬酸的质量浓度为0.06 g/L等条件下,马齿苋饮料的理论感官评分值为33.2,实际评分值为33.3,表明其抗氧化能力较好(饮料的体积为0.60 mL时对DPPH的清除率为34.6%)。结论 回归模型的预测值与实测值接近,采用响应面法优化马齿苋抗氧化饮料的工艺合理可行,制备的马齿苋抗氧化饮料呈现酒红色、澄清透明、酸甜适宜。
英文摘要:
      The paper aims to compare the activity dry and fresh Portulaca oleracea L. and their DPPH scavenging rates, and select enzymatic hydrolysate of Portulaca oleracea L. with high antioxidant activity as functional raw material to optimize the formulation of antioxidant beverage of Portulaca oleracea L.. Taking enzymatic hydrolysate of Portulaca oleracea L., stevioside and citric acid as independent variables and sensory score of beverages as response value, Box-Behnken response surface methodology are used to optimize the processing technology of antioxidant clarified beverage of Portulaca oleracea L. The content of polysaccharide and flavone in the enzymatic hydrolysate of fresh Portulaca oleracea L. is higher than that of dry Portulaca oleracea L, and the clearance rate of DPPH is also higher than that of dry Portulaca oleracea L.. Under the conditions of 45.2% of enzymatic hydrolysis liquid, 0.23 g/L of stevioside and 0.06 g/L of citric acid, the theoretical sensory score of Portulaca oleracea L. beverage is 33.2 points, and the actual score is 33.3 points. Its antioxidant capacity is good (the DPPH clearance rate is 34.6% when the beverage dosage is 0.60 mL). The predicted value of the regression model is close to the measured value, and the optimization of the processing technology of Portulaca oleracea L. antioxidant beverage by response surface method is reasonable and feasible. The prepared antioxidant beverage of Portulaca oleracea L. is wine red, clear and transparent, and suitable for sweet and sour.
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