保鲜与加工StorageandProcess2023，23（0）：00-00加工研究超声波辅助浸提制备牡丹花茶饮料的工艺配方优化研究张会均1,2，欧阳晚秋1,*，唐春红1,2,*（1.重庆工商大学环境与资源学院，重庆400067；2.重庆市特色农产品加工储运工程技术研究中心，重庆400067）摘要：采用单因素试验和正交试验对超声波辅助浸提制备牡丹花茶饮料的工艺配方进行优化。结果表明，牡丹花茶饮料最佳制备工艺条件为：料水比1∶20（g/mL），超声波浸提功率180W，浸提时间30min，浸提温度70℃。牡丹花茶饮料最优配方为：超声波浸提原液稀释比1∶11（V/V），酸味剂（苹果酸∶柠檬酸∶醋酸体积比为1∶1∶1）添加量0.1%，木糖醇添加量7%，天然植物萃取物添加量0.15%，按照该配方制备的牡丹花茶饮料风味独特、品质稳定。关键词：牡丹花茶饮料；超声波；浸提；正交试验TechnologyandFormulationOptimizationofPeonyTeaBeveragePreparedbyUltrasonic-AssistedExtractionZHANGHui-jun1,2,OUYANGWan-qiu1,*,TANGChun-hong1,2,*（1.CollegeofEnvironmentalResources,ChongqingTechnologyandBusinessUniversity,Chongqing400067,China;2.ChongqingEngineeringResearchCenterforProcessing,StorageandTransportationofCharacterizedAgro-Products，Chongqing400067,China）Abstract:Thetechnologyandformulaofpeonyteabeveragepreparedunderultrasonic-assistedextractionwereopti⁃mizedbysinglefactorexperimentsandorthogonaltest.Theresultsshowedthattheoptimumpreparationconditionsofpeonyteabeverageweredeterminedasfollows:materialtowaterratioof1∶20(g/mL),ultrasonicextractionpowerof180W,extractiontimeof30min,extractiontemperatureof70℃.Theoptimalformulaofpeonyteabeveragewasde⁃terminedasfollows:ultrasonicextractsolutiondilutionratioof1∶11(V/V),acidulant(malicacid∶citricacid∶aceticacid(V/V/V)ataratioof1∶1∶1)additionof0.1%,xylitoladditionof7%,naturalplantextractadditionof0.15%.Accordingtothisformula,thepreparedpeonyteabeveragepresenteduniqueflavorandstablequalities.Keywords:peonyteabeverage;ultrasonic;extraction;orthogonaltest中图分类号：TS275.2DOI：10.3969/j.issn.1009-6221.2023.06.008文献标识码：A基金项目：鲁渝协作联合攻关项目（cstc2020jscx-lyggx0001）；重庆市教委项目（Kj1500621）；重庆市特色农产品加工储运...
