摘要
为开发一款口感醇厚、风味独特的小球藻雪梨复合饮料,以蛋白核小球藻为原料,制备小球藻提取物。在单因素试验的基础上,利用正交试验优化蛋白核小球藻雪梨复合饮料的配方,并研究不同稳定剂对复合饮料稳定性的影响。结果表明,蛋白核小球藻雪梨复合饮料的最佳配方为:小球藻提取液、雪梨汁、柠檬汁、蜂蜜按质量分数添加量分别为10%、50%、4%、4%;复合饮料中复配稳定剂(CMC-Na、果胶、黄原胶复配质量比为3∶1∶1)添加量为0.3%。在此配方下制备的复合饮料呈均匀黄白色,有清新雪梨香气,无藻腥气,具有独特口感。
In order to develop a Chlorella pyrenoidosa-snow pear compound beverage with a mellow taste and unique flavor,Chlorella pyrenoidosa was used to prepare Chlorella extract.Based on single-factor experiment,the formula of compound beverage was optimized by orthogonal experiment,and the effects of various stabilizers on the stability of the beverage were investigated.The optimum formulation of the compound beverage was:10%Chlorella pyrenoidosa,50%snow pear juice,4%lemon juice,4%honey,0.3%compound stabilizer,and CMC-Na∶pectin∶xanthan gum were 3∶1∶1.The compound beverage made by this formula has the characteristic of even yellow-white color,fresh pear aroma,no algae smell and unique taste.
作者
郑海林
侯子龙
尤婧妍
李丹
林娈
ZHENG Hailin;HOU Zilong;YOU Jingyan;LI Dan;LIN Luan(School of Oceanology and Food Science,Quanzhou Normal University,Quanzhou Fujian 362000,China;College of Food Science,Fujian Agriculture and Forestry University,Fuzhou Fujian 350002,China;Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae,Quanzhou Fujian 362000,China)
出处
《泉州师范学院学报》
2025年第2期25-33,共9页
Journal of Quanzhou Normal University
基金
福建省大学生创新创业训练计划项目(S202410399039)。
关键词
蛋白核小球藻
雪梨
复合饮料
模糊数学感官评价
稳定性
Chlorella pyrenoidosa
snow pear
compound beverage
fuzzy mathematical sensory evaluation
stability
