摘要
以红枣、山楂和蓝莓作为原料,添加适量白砂糖、柠檬酸、D-异抗坏血酸及复合稳定剂,研制出一款红枣山楂蓝莓复合饮料。通过单因素试验和响应面试验优化复合饮料的工艺条件;采用单因素试验与正交试验确定复合稳定剂的最佳配比,并评价其抗氧化活性。复合饮料的最佳工艺条件为D-异抗坏血酸添加量0.03%、白砂糖添加量8.00%和柠檬酸添加量0.10%,复合稳定剂的最佳配比为羧甲基纤维素钠(CMC-Na)0.012%、黄原胶0.06%和海藻酸钠0.09%,按此条件制备得到的复合饮料感官评分最高,稳定性较好,口感适宜,其理化及微生物指标均达到饮料的国家标准。复合饮料对DPPH、ABTS自由基清除率和铁离子还原力分别为76%±3.01%,79.37%±2.78%和33.69±2.94 mmol/kg,表明饮料具有较好的抗氧化活性。
A composite beverage of jujube,hawthorn and blueberry was developed by using jujube,hawthorn and blueberry as raw materials and adding appropriate amounts of sugar,citric acid,D-isoascorbic acid and compound stabilizer.The process conditions of the composite beverage were optimized by single-factor test and response surface test;Single-factor test and orthogonal test were used to determine the optimal ratio of the composite stabilizer and evaluate its antioxidant activity.The optimal process conditions of the composite beverage were as follows:the additions of D-isoascorbic acid 0.03%,the additions of sugar 8.00%and the additions of citric acid 0.10%,and the optimal ratio of the composite stabilizers was sodium carboxymethylcellulose(CMC-Na)0.012%,xanthan gum 0.06%,and sodium alginate 0.09%,which resulted in the composite beverage with the highest sensory scores,good stability and suitable taste.The physical,chemical and microbiological indicators reached the national standard of the beverage.The scavenging rates of DPPH,ABTS free radicals and the reducing power of iron ions were 76%±3.01%,79.37%±2.78%and 33.69±2.94 mmol/kg,respectively,which indicated that the composite beverage had good antioxidant activity.
作者
农玉萍
于洋
NONG Yuping;YU Yang(School of Food and Health,Jinzhou Medical University,Jinzhou 121001)
出处
《食品工业》
2025年第1期1-7,共7页
The Food Industry
基金
2022年度辽宁省教育厅重点攻关项目(项目编号:LJKZZ20220094)。
关键词
红枣
山楂
蓝莓
工艺优化
抗氧化
jujube
hawthorn
blueberries
process optimization
antioxidant
