红枣杜仲复合饮料的配方优化及其风味物质分析
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摘要
本文以杜仲、甘草、葛根3种药食同源中草药为原料,利用枣汁进行风味调配,研制一种具有红枣风味、营养健康的杜仲复合饮料。加入蔗糖、柠檬酸、甜菊糖苷和枣汁调配,结合模糊数学法进行感官评价,通过单因素实验和响应面优化实验并利用HS-SPME和GC/MS进行风味物质分析。结果表明:红枣杜仲复合饮料原料混和汁配比为杜仲:甘草:葛根=1(g):3(g):2(g),风味调配最佳配方为蔗糖6.49%、柠檬酸0.03%、甜菊糖苷0.0052‰、枣5.13%,在此条件下获得的综合得分值为85.12,与理论综合评分值86.53接近。结果共检测出5类27种挥发性风味物质。其中,异戊醛、反式-2-己烯醛、2-庚酮、1-辛烯-3-醇、正辛醛、苯乙酮、壬醛、香叶基丙酮等挥发性风味物质促进了红枣杜仲复合饮料良好风味的形成。饮料经配方优化后,口感柔和且具有浓郁枣香风味,符合食品卫生标准,可用于实际工业化生产。
In this study,the new kind of compound beverage with red jujube flavor and rich nutrition was developed by using Eucommia ulmoides and Glycyrrhiza uralensis Fisch as well as Radix Puerariae as raw material.And citric acid,stevioside and red jujube were added to liquid. Response surface methodology and fuzzy mathematics were used to optimize the compound beverage,HS-SPME and GC/MS was used for flavor analysis.The results showed that optimal formula were: Eucommia ulmoides∶ Glycyrrhiza uralensis Fisch∶ Radix puerariae = 1( g) ∶ 3( g) ∶ 2( g),sugar 6.49%,citric acid 0.03%,stevioside 0.0052‰,red jujube 5.13%.The actual measured value was 85.12 which was consistent with the model predicted value was 86.53.Results showed that 27 volatile flavor compounds belonging to 5 categories were identified and 1-Octen-3-ol,3-methyl-Butanal,trans-2-Hexenal,Octanal,2-Heptanone,Acetophenone,Nonanal,5,9-Undecadien-2-one were the main aroma components of Chinese compound beverages.After the optimization of the formula,the beverage with flavor of jujube conforms to the food hygiene standards and it can be used in industrial production.
In this study,the new kind of compound beverage with red jujube flavor and rich nutrition was developed by using Eucommia ulmoides and Glycyrrhiza uralensis Fisch as well as Radix Puerariae as raw material.And citric acid,stevioside and red jujube were added to liquid. Response surface methodology and fuzzy mathematics were used to optimize the compound beverage,HS-SPME and GC/MS was used for flavor analysis.The results showed that optimal formula were: Eucommia ulmoides∶ Glycyrrhiza uralensis Fisch∶ Radix puerariae = 1( g) ∶ 3( g) ∶ 2( g),sugar 6.49%,citric acid 0.03%,stevioside 0.0052‰,red jujube 5.13%.The actual measured value was 85.12 which was consistent with the model predicted value was 86.53.Results showed that 27 volatile flavor compounds belonging to 5 categories were identified and 1-Octen-3-ol,3-methyl-Butanal,trans-2-Hexenal,Octanal,2-Heptanone,Acetophenone,Nonanal,5,9-Undecadien-2-one were the main aroma components of Chinese compound beverages.After the optimization of the formula,the beverage with flavor of jujube conforms to the food hygiene standards and it can be used in industrial production.
引文
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[22]朱宇,姚英政,董玲,等.响应面法优化玉米须袋泡饮料冲泡工艺[J].食品科学,2014,35(2):328-332.
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[25]刘加友,陈兵兵,王振斌,等.模糊数学和响应面在葛根乳酸菌饮料感官评定中的应用[J].中国食品学报,2017,17(1):224-229.
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[29]Dimitrios Lykomitros,Vincenzo Fogliano,Edoardo Capuano.Flavor of roasted peanuts(Arachis hypogaea)-Part I:Effect of raw material and processing technology on flavor,color and fatty acid composition of peanuts[J].Food Research International,2016,89.
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[31]K S M Sheung,S Min,S K Sastry. Dynamic head space analyses of orange juice flavor compounds and their absorption into packaging materials[J]. Journal of Food Science,2004,69(7).
[32]郭蓉.辅助降血糖蛹虫草保健饮料加工工艺研究[D].天津:天津科技大学,2014.
[33]邓陶陶,梁栋,李湖中,等.我国市场常见饮料中糖含量调查[J].中国食物与营养,2018,24(4):5-8.
[34]李丹,夏咏梅.甜菊糖苷类物质的功能性研究进展[J].食品科学,2015,36(17):264-269.
[35]夏冬燕,唐华丽,陈梦娟,等.枸杞、红枣、沙棘三果复合饮料的研制[J].食品与发酵工业,2014,40(5):255-258.
[36]Shendong Hou. Optimization of extraction technique of ganmai dazao decoction by response surface methodology[J].Medicinal Plant,2014,5(9):45-50.
[37]Mei Wang,Jiru Wu.Optimization of extraction conditions for SOD in sedum aizoon by the response surface method[J]. Asian Agricultural Research,2017,9(1):72-75.
[38]Yan Zhang,Kangwei Li. Optimization of vinegar-steaming process for wuweizi with response surface method[J].Journal of Traditional Chinese Medicine,2013,33(5):682-685.
[39]买玉花,王彩霞,贺晓光.响应面-主成分分析法优化马铃薯饼干配方[J/OL].食品工业科技:1-12.
[40]李莉,张赛,何强,等.响应面法在试验设计与优化中的应用[J].实验室研究与探索,2015,34(8):41-45.
[2]戚向阳,陈仲球,张声华.杜仲保健饮料中活性成分的稳定性研究[J].食品工业科技,2000(2):22-24.
[3]罗江钊.营养与健康的清淡食品和饮料-未来市场的新宠[J].中国食品学报,2015,15(6):248.
[4]蒲彪,胡小松.饮料工艺学[M].北京:北京农业大学出版社,2009.8.
[5]王毕妮,高慧.红枣食品加工技术[M].北京:化学工业出版社,2012.
[6]宋国新,余应新,王林祥,等.香气分析技术与实例[M].北京:化学工业出版社,2008.
[7]沈金荣,史梦珂,邓泽元,等.大豆复合植物蛋白饮料配方优化及其理化性质[J].食品工业科技,2018,39(2):175-181.
[8]赵洪静,徐琨.中国保健(功能)饮料分析[J].中国食品学报,2008(4):106-112.
[9]冯月,吴文夫,魏建华,等.甘草酸及甘草苷的提取纯化方法和药理作用研究进展[J].人参研究,2012,24(3):46-50.
[10]赵祎镭,师清芝,唐星.甘草中甘草酸和甘草苷的提取纯化工艺研究[J].中国药房,2009,20(6):426-429.
[11]高盈娴,李保国.山楂枸杞菊花甘草中总黄酮的提取及功能保健饮料研制[J].食品科技,2008(3):163-166.
[12]郑炯,黄明发,张甫生.甘草甜素的生理功能及其在食品工业中的应用[J].中国食品添加剂,2007(2):165-168.
[13]张家国.中药甘草及其制剂的配伍禁忌和禁忌症[J].山东医药工业,2001(2):19-20.
[14]吕国红,张江,李良.葛根植物饮料的研制[J].食品研究与开发,2009,30(8):62-66.
[15]徐莉莉,刘静.黑加仑葛根饮料的研制及其抗疲劳作用研究[J].食品研究与开发,2017,38(22):132-137.
[16]赵宇明.葛根饮料总黄酮含量的快速测定[J].食品工业,2017,38(3):296-299.
[17]韦柳燕.葛根粉及饮料加工关键技术研究与功能评价[D].贵阳:贵州大学,2016.
[18]潘志明,王强毅,林瑜,等.绞股蓝甘草复合保健饮料配方的研究[J].保鲜与加工,2012,12(6):28-30.
[19]Xuedong G U,Li P U,Peng L,et al.Optimization of formula of matsutake highland barley biscuit by response surface methodology[J].Asian Agricultural Research,2017,9(11):48-53.
[20]Liu Q D,Qin K M.Optimization of the processing technology of fructus arctii by response surface methodology[J]. Chinese Journal of Natural Medicines,2015,13(3):222-231.
[21]Wenwen Zhang.Optimization of oil extraction conditions from watermelon seeds by response surface methodology[J].Agricultural Biotechnology,2014,3(6):14-18.
[22]朱宇,姚英政,董玲,等.响应面法优化玉米须袋泡饮料冲泡工艺[J].食品科学,2014,35(2):328-332.
[23]郭明月,孙连海,李玉兰,等.基于模糊数学评价法优化黑豆百合酸奶配方[J].北方园艺,2017(13):152-157.
[24]古明亮,李勇.模糊数学在眉山藤椒感官评定中的应用[J].四川农业科技,2017(4):50-52.
[25]刘加友,陈兵兵,王振斌,等.模糊数学和响应面在葛根乳酸菌饮料感官评定中的应用[J].中国食品学报,2017,17(1):224-229.
[26]金婷,谭胜兵,汪成.模糊数学法在煎饼感官评定中的应用[J].食品研究与开发,2017,38(3):25-27.
[27]Daan Saison,David P De Schutter,et al. Contribution of staling compounds to the aged flavour of lager beer by studying their flavour thresholds[J].Food Chemistry,2008,114(4).
[28]马晓佩,王立,涂清荣,等.顶空固相微萃取-气相色谱-质谱-嗅觉检测器联用分析米饮料中香气成分[J].食品工业科技,2008(8):143-147.
[29]Dimitrios Lykomitros,Vincenzo Fogliano,Edoardo Capuano.Flavor of roasted peanuts(Arachis hypogaea)-Part I:Effect of raw material and processing technology on flavor,color and fatty acid composition of peanuts[J].Food Research International,2016,89.
[30]M Simon,A P Hansen. Effect of various dairy packaging materials on the shelf life and flavor of ultrapasteurized milk[J].Journal of Dairy Science,2001,84(4).
[31]K S M Sheung,S Min,S K Sastry. Dynamic head space analyses of orange juice flavor compounds and their absorption into packaging materials[J]. Journal of Food Science,2004,69(7).
[32]郭蓉.辅助降血糖蛹虫草保健饮料加工工艺研究[D].天津:天津科技大学,2014.
[33]邓陶陶,梁栋,李湖中,等.我国市场常见饮料中糖含量调查[J].中国食物与营养,2018,24(4):5-8.
[34]李丹,夏咏梅.甜菊糖苷类物质的功能性研究进展[J].食品科学,2015,36(17):264-269.
[35]夏冬燕,唐华丽,陈梦娟,等.枸杞、红枣、沙棘三果复合饮料的研制[J].食品与发酵工业,2014,40(5):255-258.
[36]Shendong Hou. Optimization of extraction technique of ganmai dazao decoction by response surface methodology[J].Medicinal Plant,2014,5(9):45-50.
[37]Mei Wang,Jiru Wu.Optimization of extraction conditions for SOD in sedum aizoon by the response surface method[J]. Asian Agricultural Research,2017,9(1):72-75.
[38]Yan Zhang,Kangwei Li. Optimization of vinegar-steaming process for wuweizi with response surface method[J].Journal of Traditional Chinese Medicine,2013,33(5):682-685.
[39]买玉花,王彩霞,贺晓光.响应面-主成分分析法优化马铃薯饼干配方[J/OL].食品工业科技:1-12.
[40]李莉,张赛,何强,等.响应面法在试验设计与优化中的应用[J].实验室研究与探索,2015,34(8):41-45.
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