摘要
以蒲公英、猕猴桃为主要原料,并添加白砂糖、柠檬酸、羧甲基纤维素钠(CMC-Na)进行调配,开发出一款适宜可口、风味独特的新型复合饮料。以感官评分为评价指标,通过单因素实验和响应面试验优化蒲公英-猕猴桃复合饮料的工艺配方。结果表明,蒲公英浸提液添加量30%,猕猴桃汁添加量30%,白砂糖添加量5%,柠檬酸添加量0.1%,CMC-Na添加量为0.1%时,复合饮料感官品质最佳。对最优条件下制备的复合饮料进行理化检测,结果为:还原糖含量2.15mg/100g,总酸含量0.20g/100g,维生素C含量18.16mg/100g,可溶性固形物含量11%,pH为4.2。该工艺条件下制备的蒲公英-猕猴桃复合饮料将蒲公英的涩味和猕猴桃的果香相融合,酸甜适宜,色泽均匀,风味独特,丰富了复合饮料的品种。
A new type of compound beverage was developed with dandelion and kiwifruit as main raw materials and white granulated sugar,citric acid and carboxymethy lcellulose sodium(CMC-Na)as auxiliary materials,which is suitable for delicious and unique flavor.Taking sensory score as the evaluation index,single-factor experiment and response surface test were used to optimize the process formula of dandelion kiwifruit compound beverage.The results showed that the sensory quality of the compound beverage was the best when the addition amount of dandelion extract was 30%,the addition amount of kiwi juice was 30%,the addition amount of white sugar was 5%,the addition amount of citric acid was 0.1%,and the addition amount of CMC-Na was 0.1%.The physical and chemical indicators of the compound beverage prepared under the optimum conditions were carried out.The results were as follows:reducing sugar content was 2.15mg/100g,total acid content was 0.20g/100g,vitamin C content was 18.16mg/100g,the content of soluble solids was 11%,and the pH was 4.2.The dandelion kiwifruit compound beverage prepared under this process combined the astringency of dandelion with the fruit aroma of rhesus monkeys,which was suitable for sour and sweet,uniform color and unique flavor.In addition,it enriched the varieties of compound drinks.
作者
许冰洁
徐娜
张杰
XU Bing-jie;XU Na;ZHANG Jie(School of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450064,China)
出处
《饮料工业》
2025年第4期62-68,共7页
Beverage Industry
关键词
蒲公英
猕猴桃
复合饮料
配方优化
dandelion
kiwifruit
compound beverage
formula optimization
