响应面法优化慕萨莱思配方的研究

本研究向慕萨莱思基酒中加入枸杞、玫瑰花、藿香、杏干四种辅料,测定添加辅料后慕萨莱思中的黄酮含量及感官评价得分,研究单一添加及复合添加对慕萨莱思品质的影响,并通过响应面优化试验确定慕萨莱思的最优配方。结果表明:结合黄酮含量和感官评价,慕萨莱思中黄酮含量均随四种辅料添加量的增加而增加,单因素试验得出杏干10 g/L、枸杞8 g/L、玫瑰4 g/L、藿香0.4 g/L为最佳添加量,对应的慕萨莱思中黄酮含量分别为0.30、0.39、0.36、0.31 g/L。随着四种辅料添加量的增加,感官评分均呈先升高后降低的趋势。利用响应面优化得出最佳辅料添加量为:杏干12 g/L、枸杞10 g/L、玫瑰5 g/L、藿香0.4 g/L,此时慕萨莱思中黄酮含量达到0.80 g/L,产品色泽莹润,澄清度高,果香和酒香和谐,典型性突出,感官评分最高。

Optimization of Musalais Formulation by Response Surface Methodology

In this paper, four kinds of excipients: wolfberry, rose, patchouli and dried apricot were added to the Musalais based wine, and the flavonoid content and sensory evaluation score were determined after addition treatments to study the effects of single addition and compound addition of four ingredients on the quality of Musalais. The aim of this study was to explore the optimal formulation for Musalais by using response surface methodology. The results showed that the content of flavonoids in Musalais increased with the addition of four kinds of ingredients. The optimal formulation from the single factor experiment was: 10 g/L dried apricot, 8 g/L wolfberry, 4 g/L rose and 0.4 g/L patchouli, in which the obtained flavonoids content in this Musalais were 0.30 g/L, 0.39 g/L, 0.36 g/L and 0.31 g/L, respectively. With the increase of the amount of four kinds of supplementary materials, the sensory evaluation first increased and then decreased. The optimal formulation from the response surface methodology was: 12 g/L dried apricot, 10 g/L wolfberry, 5 g/L rose, 0.4 g/L patchouli, in which the flavonoid content under this condition was high up to 0.80 g/L. The obtained Musalais had radiant color with high clarity, typical harmonious fruity aroma of the wine, and highest sensory score.