毛茜雯，周国燕^*

（上海理工大学低温与生物研究所，上海 200093）

摘要：本文研究了明胶、海藻酸钠和甜菊糖苷优化土茯苓茶品质和风味的配方。在明胶、海藻酸钠和甜菊糖苷添加量单因素实验的基础上，对三者的添加量进行正交实验，用模糊综合评价法对土茯苓茶品质和风味的感官评价结果进行定量分析。结果表明添加明胶、海藻酸钠分别对土茯苓茶的亮度、表观粘度有显著影响，增强了茶汤稳定性，茶汤久置仍均一无沉淀。添加甜菊糖苷可改善风味，三者对土茯苓茶的紫外吸光度值无显著影响。食品添加剂的最优配方为0.40 g/100 mL明胶，0.12 g/100 mL海藻酸钠，0.25 g/100 mL甜菊糖苷。运用此配方制得的土茯苓茶有淡淡茶香，汤色亮黄，均一无杂质。酸甜度适宜可口，带有土茯苓特色味道，后味较久。本研究结果可为食品添加剂优化土茯苓保健饮品的品质和风味提供数据支持，充分挖掘土茯苓的食用价值。

关键词：土茯苓茶；模糊综合评价法；明胶；海藻酸钠；甜菊糖苷

中图分类号：TS275.4   文献标识码：A   文章编号：1674-506X（2020）06-0039-0009

Several Food Additives Optimized the Quality and Flavor of the Smilax glabra Roxb Tea

MAO Xi-wen, ZHOU Guo-yan^*

（Institute of Refrigeration and Cryogenics, University of Shanghai for Science and Technology, Shanghai 200093, China）

Abstract：Recipes of gelatin, sodium alginate, and stevioside to optimize the quality and flavor of the Smilax glabra Roxb tea were investigated. Based on single factor experiments of the amount of gelatin, sodium alginate and stevioside, the orthogonal experiment was performed on the addition of them. The fuzzy mathematics evaluation method was used to quantitatively analyze the results of the sensory evaluation. The results show that adding gelatin and sodium alginate have significant effect on the brightness and apparent viscosity of the Smilax glabra Roxb tea respectively. The stability of tea was enhanced. The tea remained undisturbed for a long time. Adding stevioside can improve the flavor. All of additives have no significant effect on the UV absorbance. The best formula was 0.40 g/100 mL gelatin, 0.12 g/100 mL sodium alginate, 0.25 g/100 mL stevioside. Under thiscondition, the Smilax glabra roxb tea has faint tea fragrance. The soup is bright yellow, uniform and free of impurities. The sweetness and sourness are suitable, and the tea has the characteristic taste of Smilax glabra Roxb, with a long aftertaste. The results of this study can provide data support for using food additives to optimize the quality and flavor of the Smilax glabra Roxb tea. The edible value of the Smilax glabra Roxb was

dug out fully.

Keywords：the Smilax glabra Roxb tea; fuzzy mathematics evaluation method; gelatin; sodium alginate; stevioside

doi：10.3969/j.issn.1674-506X.2020.06-006

收稿日期：2020-05-21

作者简介：毛茜雯（1995-），女，硕士研究生，研究方向：食品加工工艺。

*通信作者

引文格式：毛茜雯,周国燕.几种食品添加剂优化土茯苓茶的品质和风味[J].食品与发酵科技,2020,56(6):39-47.