摘要
目的:研制刺玫果复合饮料,确定最佳工艺生产条件。方法:以新鲜的苹果和刺玫果为原料,白砂糖、柠檬酸为辅料,在单因素实验的基础上,通过响应面优化试验等方法确定刺玫果-苹果复合饮料的最佳生产工艺,并检测产品的理化指标。结果:刺玫果-苹果复合饮料的最佳配方为:100mL原浆中,苹果汁与刺玫果汁比例为0.9∶1、白砂糖添加量为5.5%、柠檬酸添加量为0.1%、黄原胶为0.2%、CMC-Na为0.2%、海藻酸钠为0.15%;复合饮料中总黄酮含量为0.094%、维生素C含量为0.00772%、多糖含量为0.0505%。结论:此工艺条件下制备出的复合饮料,口感适宜且稳定。
Objective:To study the production process of Rosa davurica Pall and apple compound beverage and determine the optimum production conditions.Methods:The fresh Rosa davurica Pall.and apple were used as raw materials and white granulated sugar,citric acid as supplementary materials.On the basis of single factor experiments,the optimal processing condition of composite beverage was optimized by response surface optimization method;Physical and chemical indicators were also detected.Results:The optimum formula was:the ratio volume of apple juice and Rosa davurica Pall.juice was 0.9∶1,white sugar was 5.5%,citric acid was 0.1%,xanthan gum and CMC-Na were 0.2%respectively,sodium alginate was 0.15%.The content of total flavonoids,vitamin C and polysaccharide were 0.094%,0.00772%,0.0505%respectively.Conclusions:The compound beverage of Rosa davurica Pall.and apple had pleasant taste and good stability under this processing technology.
作者
李文丽
李兰
秦汝兰
关颖丽
王强
LI Wen-li;LI Lan;QIN Ru-lan;GUAN Ying-li;WANG Qiang(Tonghua Normal University,Tonghua 134002,China)
出处
《饮料工业》
2025年第4期43-48,共6页
Beverage Industry
基金
2024年国家级大学生创新创业训练计划项目(202410202021)
通化师范学院申硕专项项目(基于“5-HT1A受体细胞色谱-化学多维多息指纹图谱”研究兴安升麻抗抑郁作用机制)
吉林省科技厅重点研发项目(20210204019YY)
通化师范学院高等教育教学改革研究课题“课程思政”重点专项(JY2023003)。
关键词
刺玫果
复合饮料
正交试验
响应面优化
工艺
rosa davurica pall.
compound beverage
orthogonal experiment
response surface optimization method
technology
