超声波辅助浸提制备牡丹花茶饮料的工艺配方优化研究

Technology and Formulation Optimization of Peony Tea Beverage Prepared by Ultrasonic-Assisted Extraction

摘要: 采用单因素试验和正交试验对超声波辅助浸提制备牡丹花茶饮料的工艺配方进行优化。结果表明，牡丹花茶饮料最佳制备工艺条件为：料水比1∶20(g/mL)，超声波浸提功率180 W，浸提时间30 min，浸提温度70℃。牡丹花茶饮料最优配方为：超声波浸提原液稀释比1∶11(V/V)，酸味剂（苹果酸∶柠檬酸∶醋酸体积比为1∶1∶1）添加量0.1%，木糖醇添加量7%，天然植物萃取物添加量0.15%，按照该配方制备的牡丹花茶饮料风味独特、品质稳定。

Abstract: The technology and formula of peony tea beverage prepared under ultrasonic-assisted extraction were optimized by single factor experiments and orthogonal test. The results showed that the optimum preparation conditions of peony tea beverage were determined as follows: material to water ratio of 1∶20（g/mL）, ultrasonic extraction power of180 W, extraction time of 30 min, extraction temperature of 70 ℃. The optimal formula of peony tea beverage was determined as follows: ultrasonic extract solution dilution ratio of 1∶11（V/V）, acidulant（malic acid∶citric acid∶acetic acid（V/V/V） at a ratio of 1∶1∶1） addition of 0.1%, xylitol addition of 7%, natural plant extract addition of 0.15%. According to this formula, the prepared peony tea beverage presented unique flavor and stable qualities.