| 引用本文: | 李良,李欣格.燕麦茶饮料制作工艺研究[J].哈尔滨工业大学学报,2015,47(4):111.DOI:10.11918/j.issn.0367-6234.2015.04.019 |
| LI Liang,LI Xinge.Study on the process of optimizing of oat tea[J].Journal of Harbin Institute of Technology,2015,47(4):111.DOI:10.11918/j.issn.0367-6234.2015.04.019 |
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| 摘要: |
| 为优化燕麦茶饮料的制作工艺,以燕麦茶饮料中的可溶性固形物质量分数和感官评价为指标,以炒制时间、炒制温度、浸提比例为因素,采用Box-Behnken试验设计进行响应面试验,得到燕麦茶饮料制作最佳工艺条件:炒制温度为175.41 ℃,炒制时间为9.39 min,浸提比例为1∶10.73. 此时的燕麦茶饮料口感最好,性质最稳定． |
| 关键词: 燕麦茶饮料 最佳配比 响应面法 感官评价 |
| DOI：10.11918/j.issn.0367-6234.2015.04.019 |
| 分类号:TS275.2 |
| 基金项目:国家自然科学基金(31401513). |
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| Study on the process of optimizing of oat tea |
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LI Liang, LI Xinge
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(School of Food Science, Northeast Agricultural University, 150030 Harbin,China)
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| Abstract: |
| To optimize the production process of oat tea, we take the soluble solid content and sensory evaluation as the index, time and temperature of stir-frying and extraction ratio as factors to conduct the Box-Behnken designed response surface test. The optimum oat tea with the best taste and stable nature can be achieved with the stir-frying temperature of 175.41 ℃, stir-frying time of 9.39 min, and extraction ratio 1∶10. 73. |
| Key words: oat tea the best ratio response surface method sensory evaluation |
