蜂蜜火龙果花茶饮料的工艺优化

为有效利用火龙果花,提高火龙果农户收入,以大红龙品种火龙果花以及脱水火龙果花浸提液为主要原料,研制满足大众口味的蜂蜜火龙果花茶饮料。通过单因素试验探讨浸出液、蜂蜜、冰糖、柠檬酸、纯水、花干质量以及均质时间对蜂蜜火龙果花茶饮料感官评价分数的影响。在单因素试验的基础上采用响应面分析法(RSM)对浸出液、蜂蜜、柠檬酸比例进行优化。结果表明:蜂蜜火龙果花茶饮料的最佳配比为浸出液体积342.15mL,蜂蜜质量79.73g,柠檬酸质量1.62g,冰糖质量25g,纯水体积450mL,火龙果鲜花质量60g,均质时间0min,在此条件下蜂蜜火龙果花茶饮料的感官评价分数为84.79。制得饮料酸甜爽口、风味独特、生津止渴,具有较好的应用前景。

Process Optimization of Honey Pitaya Flower Tea Drink

To effectively utilize pitaya flower and thus enhance peasants' income,the popular flavored honey pitaya flower tea drink was developed taking Dahonglong pitaya flower and dehydrated pitaya flower extract as the main materials.Then a single factor experiment was conducted to explore the effects of extract,honey,crystal sugar,citric acid,pure water,dry flower weight and homogenizing time on sensory evaluation scores of honey pitaya flower tea drink.On this basis,the proportion of extract,honey and citric acid was optimized by RSM.Results:The optimum conditions included extract 342.15 mL,honey 79.73 g,citric acid 1.62 g,crystal sugar 25 g,pure water 450 mL,fresh pitaya flower 60 g and homogenizing time 0 min.Under these conditions the sensory evaluation score of honey pitaya flower tea drink reached 84.79.The product has better application prospect for the good taste and unique flavor.