采用Box-Behnken试验设计，对果汁糖浆用量比例（20%~40%，V/V）、碳酸化时间（5~15 min）及碳酸化压力（0.5~0.23 MPa）三个因素对含汽荔枝果汁饮料的感官属性指标进行响应面分析，并建立相应的二次多项式响应曲面模型。结果表明，样品的甜度Y1、酸度Y2、刹口感Y3、风味Y4以及总体接受度Y5的响应曲面模型的决定系数R2分别为0.970、0.855、0.977、0.949和0.899，较好地拟合了碳酸化处理参数对感官属性指标的响应值。利用期望函数途径对响应曲面模型Y1~Y5进行模拟计算，获得碳酸化处理参数优化的工艺条件：果汁糖浆用量28%~30%、碳酸化时间12~15 min；碳酸化压力0.21~0.23 MPa，样品各感官属性指标预测值同时接近或达到目标值，验证试验实测样品的甜度值为3.1、酸度值为3.0、刹口感为3.5、风味为4.0，总体可接受度为4.0，与预测值相符。

Response surface methodology was applied to analyze the effect of carbonation conditions including of litchi juice syrup content, carbonation time and pressure on sensory scores of sweetness, acidity, carbonation, flavour and overall acceptability for carbonated litchi beverages. The conditions of preparation were established by means of a Box-Behnken for litchi juice syrup content, carbonation time and pressure in the range of 20%~40% (V/V), 5-15min and 0.5~0.23 MPa, respectively. The response variables were fitted to models using multiple regression analysis. The results showed that the determination coefficient R2 of models was 0.970, 0.855, 0.977, 0.949 and 0.899 for Y1 (sweetness), Y2 (acidity), Y3 (carbonation), Y4 (flavor) and Y5 (overall acceptability), respectively. By using the approach of desirability function, the optimum carbonation conditions were found to obtain desirable scores for all these sensory attributes simultaneously, which were: the litchi juice syrup content of 28%~30% (V/V), carbonation time of 12~15 min and carbonation pressure of 0.21~0.23 MPa. Under these conditions, the scores from the verification experiments were 3.1 for sweetness, 3.0 for acidity, 3.5 for carbonation, 4.0 for flavour and 4.0 for overall acceptability, which were in good agreement with the predicted values.

国家荔枝龙眼产业技术体系项目(CARS-33-15)