【摘要】 为改善桑叶粉固体饮料口感、风味,拓展桑叶粉在食品中的应用,在桑叶粉添加量为10 g、蔗糖添加量为3 g、果蔬粉添加量2 g情况下,通过单因素实验结合响应面实验优化辅料配方组成。结果表明:在凝沉性实验验证中,随着藕粉添加量的增大,桑叶粉固体饮料的凝沉率整体呈现降低趋势。在植脂末添加量增加的情况下从固体饮料感官风味轮图中可以看出,藕粉添加量对固体饮料的组织状态、香气的影响是显著的。桑叶粉固体饮料感官评分达到最高值时,辅料最佳配比为麦芽糊精的添加量为25.2%、藕粉的添加量为20.5%、植脂末的添加量为21.5%、苹果酸的添加量为1.52%(均以桑叶粉质量计),模型预测感官评分为88.7分。通过验证实验,桑叶粉固体饮料口感适合、风味突出、组织状态良好,感官评分为90.3分,接近模型预测值。更多还原

【Abstract】 In order to improve the taste and flavor of mulberry leaf powder solid beverage and expand the ap-plication scope of mulberry leaf powder in food, the single factor and response surface experiment were combined to optimize the ingredient composition. The results showed that: with the increase of the amount of lotus root powder, the coagulation rate of the mulberry leaf powder solid drink showed a downward trend. The effect of the amount of lotus root powder on the tissue state and aroma of the solid drink was significant with the increase of the amount of fat planting. The total weight of a single package of mulberry leaf powder solid drink is 20 g. Un-der the condition that the supplemental amount of mulberry leaf powder is 10 g, the supplemental amount of su-crose is 3 g, and the supplemental amount of fruit and vegetable powder is 2 g, The optimal mixture of auxiliary materials was 25.2% maltodextrin, 20.5% lotus root powder, 21.5% lipid end and 1.52% malic acid(all calculat-ed based on the quality of mulberry leaf powder), and the model predicted sensory score was 88.7. Three valida-tion experiments were carried out under the above conditions, and it was found that the mulberry leaf powder sol-id drink had suitable taste, prominent flavor and good organizational state. The sensory evaluation score was 90.3,which was close to the predicted value of the model.更多还原