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投稿时间：2024-06-03
投稿时间：2024-06-03
中文摘要: 以食用玫瑰花、葡萄和滇红茶为主要原料研制玫瑰花葡萄滇红茶复合饮料，并对其抗氧化活性及品质进行分析。以感官评分为指标，采用单因素和响应面法确定最佳配方，分析其理化指标、微生物指标、抗氧化能力和贮藏稳定性。结果 表明，复合饮料最优配方为玫瑰花原汁、葡萄原汁和红茶茶汤（体积比10∶15∶40）添加量为65%，柠檬酸、蔗糖和蜂蜜添加量分别为0.06%、8%和1.8%；所制成品色泽明亮、滋味醇厚可口，感官评分88；产品茶多酚含量为415.60 mg/kg，理化、微生物指标均符合相关国家标准。产品的DPPH自由基和ABTS+自由基清除率分别为（73.67±2.08）%和（67.33±1.52）%，具有良好的抗氧化能力；21 d贮藏品质分析试验表明复合饮料具有良好的贮藏稳定性。
Abstract:A rose-grape-Yunnan black tea compound beverage was developed with edible roses，grapes，and Yunnan black tea as the main raw materials，and its antioxidant activity and quality were analyzed. With sensory score as the indicator，the formula was optimized by single factor tests and response surface methodology.The physical，chemical，and microbial indicators，antioxidant capacity，and storage stability of the beverage were analyzed. The results showed that the optimal formula of the compound beverage was as follows：65% mixture of rose raw Juice，grape raw juice，and black tea infusion （volume ratio of 10∶15∶40），0.06% citric acid，8% sucrose，and 1.8% honey. The finished product was bright in color and mellow and delicious in taste，with the sensory score of 88. The content of tea polyphenols in the product was 415.60 mg/kg，and the physical，chemical，and microbial indicators met the relevant national standards. The DPPH free radical and ABTS+ free radical scavenging rates of the product were （73.67±2.08）% and （67.33±1.52）%，respectively，which indicated strong antioxidant capacity. The 21 d storage quality test showed that the compound beverage had good storage stability.
keywords: edible roses grape Yunnan black tea compound beverage antioxidant activity quality analysis
文章编号：202520016 中图分类号： 文献标志码：
基金项目:云岭产业技术领军人才（云发改人事（2014）1782 号）
| Author Name | Affiliation |
| SHI Jindou | 1. College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,Yunnan,China； |
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