Optimization of Preparation Technology of Germinated Grown Rice Wine Tea Compound Beverage by Response Surface Method

FU Jinfeng; HUANG Meina; ZHU Peibo; MU Zhexuan; CHENG Haoyang; JIANG Zhanmei

doi:10.13386/j.issn1002-0306.2021110012

Volume 43 Issue 15

Jul. 2022

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Science and Technology of Food Industry > 2022 > 43(15): 193-201. > DOI: 10.13386/j.issn1002-0306.2021110012

FU Jinfeng, HUANG Meina, ZHU Peibo, et al. Optimization of Preparation Technology of Germinated Grown Rice Wine Tea Compound Beverage by Response Surface Method[J]. Science and Technology of Food Industry, 2022, 43(15): 193−201. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110012.

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Optimization of Preparation Technology of Germinated Grown Rice Wine Tea Compound Beverage by Response Surface Method

College of Food Science and Technology, Northeast Agricultural University, Harbin 150036, China

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Received Date: November 02, 2021
Available Online: May 29, 2022

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Abstract

In order to make full use of the nutritional and functional value of brown rice and provide new ideas for the deep processing of brown rice, this study fermented germinated brown rice wine with germinated brown rice as raw material, and then mixed it with the extract of Gabaron tea to get a new germinated brown rice wine tea compound beverage rich in γ-aminobutyric acid. On the basis of single factor experiment, response surface methodology (RSM) was used to investigate the effects of water-tea ratio, tea soup and wine compounding ratio, xylitol and citric acid addition amount on sensory score of germinated brown rice wine tea compound beverage, and the precipitation rate was used as an index to explore the optimal stabilization process of the wine tea compound beverage. The results showed that the influence of the four factors on sensory score of beverage was in the order of tea soup and wine compounding ratio > citric acid addition > xylitol addition > water-tea ratio. The optimal technological parameters of germinated brown rice wine tea compound beverage were as follows: The ratio of water to tea was 91.64:1 mL/g, and the compounding ratio of tea soup to wine was 4.28:1, xylitol addition was 5.79 g/100 mL and citric acid addition was 0.066 g/100 mL. At this time, the theoretical maximum sensory evaluation score of the compound beverage was 89.996. The sensory score of the optimal combination verification experiment was 90.7, and the error was within the allowable range. The results show that when 0.1% xanthan gum was added, the precipitation rate of tea wine compound beverage was the lowest. At the same time, the GABA content and polyphenol content of germinated brown rice wine tea compound beverage produced under these conditions were 358.68 mg/kg and 805.71 mg/kg, respectively, which had good flavor effect.
- germinated brown rice wine,
- Gabaron tea,
- compound beverage,
- response surface methodology,
- sensory evaluation,
- γ-aminobutyric acid

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