为得到刺梨果汁饮料的最佳配方,以刺梨和蜂蜜为主要原料,并以果汁饮料的感官品质和透光率为试验指标,研究刺梨干燥温度,甜菊糖苷、柠檬酸、蜂蜜、β-环糊精、果葡糖浆及异抗坏血酸钠的添加量对果汁品质的影响.在单因素试验基础之上,采用Box-Behnken响应面试验设计优化刺梨果汁饮料的配方.结果表明:刺梨干燥温度高于45℃时不利于其饮料的加工;三次方回归模型的拟合效果最佳,R2值为0.9995,R2校正值为0.9976;利用该模型所得刺梨果汁饮料的最佳配方为,甜菊糖苷0.13 mg/mL,柠檬酸1.44 mg/mL,蜂蜜0.053 g/mL,果葡糖浆0.062 g/mL,β-环糊精0.2 mg/mL~0.3 mg/mL,异抗坏血酸钠0.4 mg/mL~0.6 mg/mL,回归模型的最优预测值与试验值的误差为0.33 %.说明三次方回归模型拟合效果好,优化所得配方可靠可行.%In order to obtain the optimum formulation of Ross roxburghii Tratt juice beverage,selecting the fruit of Ross roxburghii Tratt fruit and honey as main material,and taking the sensory quality and light transmittance of the beverage as experiment index,the influencing of drying temperature and the contents of stevioside,citric acid,honey,β-cyclodextrin,fructose syrup and sodium isoascorbate on the beverage quality were studied in this paper. Based on single factor experiments, the Box-Behnken response surface experimental design was used to optimize the formulation of Ross roxburghii Tratt juice beverage. The results showed that drying temperature higher than 45℃was not conducive to the beverage.The cube regression model was the best fitting effective model, the R2value was 0.999 5, and the correcting R2value was 0.997 6,the best formulation optimized by the model of Ross roxburghii Tratt juice beverage was composed of stevioside 0.13 mg/mL,citric acid 1.44 mg/mL,honey 0.053 g/mL,honey syrup 0.062 g/mL,β-cyclodextrin 0.2 mg/mL-0.3 mg/mL,sodium isoascorbate 0.4 mg/mL-0.6 mg/mL.And the relative error between optimal predictive value and experimental value was 0.33 %,indicating the cubic regression model and optimized formulation were reliable and feasible.
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