响应面设计对生姜胶原蛋白饮品口味的优化

Optimization of taste on ginger collagen beverage by response surface methodology

摘要: 本文以生姜为主要原料,并以柠檬酸、红糖、枣干和胶原蛋白为辅料制备生姜胶原蛋白饮品。在研究生姜胶原蛋白饮品口味的单因素基础上,采用Box-Behnken设计方法进行响应面实验设计,对主要影响饮品口味的因素进行优化。结果表明在生姜添加量为10.67%,枣干添加量为9.25%,柠檬酸添加量为0.29%,红糖质量分数4.49%,胶原蛋白添加量为25%下,熬煮15 min制备生姜胶原蛋白饮品口味感官评分最高为70.14分,口感最佳,饮品澄清、均一、稳定。

Abstract: Ginger collagen beverage with raw materials of ginger,brown sugar,dried dates,citric acid and collagen was prepared.The sensory evaluation of ginger collagen beverage was optimized by single factor and response surface methodology design.The results showed that,the best flavor was obtained under the conditions of 10.67%ginger,9.25% dry dates,0.29% citric acid,4.49% brown sugar and 25% collagen. The sensory evaluation of the beverage boiled for 15 min and the score was 70.14 with best flavor uniformity and clarifies.