燕麦茶饮料制作工艺研究

Study on the process of optimizing of oat tea

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．

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.