本研究旨在研制一种基于黄花菜的固体饮料。以黄花菜为主要原料, 以感官评分、冲泡性能为指标, 采用响应面试验对黄花菜固体饮料的配方和干燥工艺进行优化。试验表明, 黄花菜固体饮料配方的响应面优化结果为: 食盐添加量0.01%, 麦芽糊精添加量2.0%, 马铃薯全粉添加量1.0%, 奶粉添加量4.5%, 黄花菜与水比值1∶9(m∶v); 此配方下研制出的黄花菜固体饮料流动性最佳, 表征值为72.855 mm。喷雾干燥的最佳工艺参数是进风温度为180 ℃, 入料流量为1.5 mL/min; 所得样品的感官评分值为94.2, 流动性表征值为71.65 mm, 润湿性表征值为27.75 min。

The purpose of this study is to make comprehensive utilization of daylily and develop a solid beverage based on daylily. With daylily as the main raw material, sensory score and brewing performance as indicators, the response surface experiment was used to optimize the formula and drying process of the solid beverage of daylily. The conclusion is that the response surface optimization results of the solid beverage formula of daylily were that table salt content was 0.01%, maltodextrin content was 2.0%, potato powder content was 1.0%, milk powder content was 4.5%, and the ratio of daylily to water was 1∶9(m∶v). The fluidity of the daylily solid beverage developed under this formula is the best, and the eigenvalue is 72.855 mm, the inlet air temperature is 180 ℃, the material flow is 1.5 mL/min, the sample of sensory score value is 94.2, liquidity value is 71.65 mm, and wettability property value is 27.75 min.