响应面法优化漳平水仙复合茶饮料配方及抗氧化活性研究OA

Using'Zhangping Shuixian'tea,osmanthus and goji berries as raw materials,a single-factor experiment was conducted to explore the influence of different proportions of'Zhangping Shuixian'tea addition,osmanthus addition,and goji berry addition on the sensory quality of the blended beverage.The sensory score was used as the response value,and the response surface method was employed to optimize the formula of'Zhangping Shuixian'blended tea beverage.The results show that the optimal formula for preparing'Zhangping Shuixian'blended tea beverage was:osmanthus addition of 2.0 g,goji berry addition of 10.3 g,'Zhangping Shuixian'tea addition of 10.3 g,water addition of 150 mL,honey of 8.3 g,and potassium sorbate of 0.04 g.Under these conditions,the predicted sensory score of the product was 93.3 points.The resulting product had a harmonious flavor,distinct layers,retained the tea aroma and flower fragrance,and also had the herbal and sweet taste of goji berries,with a refreshing and pleasant taste.The evaluation results of antioxidant activity indicate that this blended tea beverage has a lower half-inhibition concentration(IC50)for both DPPH free radicals and hydroxyl free radicals compared to vitamin C,demonstrating excellent in vitro antioxidant capabilities.