摘要
为解决单一果汁风味与营养不均衡,以及火龙果与香蕉的深加工利用率低的问题,开发了一款风味协调、营养丰富且理化指标稳定性好的复合果汁饮料。通过单因素试验及响应面优化的方法,以感官评价为核心,综合考虑可溶性固形物、pH值、还原糖、色度值、离心沉淀率、黏度等理化指标,确定复合饮料最佳工艺配方。结果表明,最佳工艺配方为红心火龙果汁与香蕉汁质量比为1∶2、水质量分数40%、木糖醇质量分数6%、柠檬酸质量分数0.10%、羧甲基纤维素钠(CMC-Na)质量分数0.20%;制得的复合饮料色泽鲜艳、口感协调,兼具独特的风味和口感,同时保留红心火龙果和香蕉中的营养成分;测得复合饮料中可溶性固形物为(11.03±0.026)°Brix,还原糖含量为(10.9±0.2)g/(100 g),pH值为(4.2±0.06)。研究为水果的深加工,以及功能饮料的开发提供参考。
To address the issues of unbalanced flavor and nutrition in single-fruit juices,as well as the low utilization rate in the deep processing of pitaya and banana,a compound juice beverage with harmonious flavor,rich nutrition,and stable physicochemical properties was developed.Using single-factor experiments and response surface optimization methodology,with sensory evaluation as the core criterion and comprehensively considering physicochemical indicators such as soluble solids,pH,reducing sugars,chromaticity value,centrifugal sedimentation rate,and viscosity,the optimal process formulation for the compound beverage was determined.The results showed that the optimal formulation was as follows:a mass ratio of red-fleshed pitaya juice to banana juice of 1∶2,water mass fraction of 40%,xylitol mass fraction of 6%,citric acid mass fraction of 0.10%,and sodium carboxymethyl cellulose(CMC-Na)mass fraction of 0.20%.The resulting compound beverage exhibited vibrant color,harmonious taste,a unique flavor profile,and retained the nutritional components of both red-fleshed pitaya and banana.The measured physicochemical properties of the beverage were:soluble solids(11.03±0.026)°Brix,reducing sugar content(10.9±0.2)g(/100 g),and pH(4.2±0.06).This research provides a reference for the deep processing of fruits and the development of functional beverages.
作者
李靓
张轩珂
LI Jing;ZHANG Xuanke(College of Food Science,Henan University of Animal Husbandry and Economy,Zhengzhou 450046,China)
出处
《包装与食品机械》
北大核心
2025年第6期79-88,共10页
Packaging and Food Machinery
基金
河南省重点研发与推广科技攻关项目(202102110058)
河南省高等学校重点科研项目(24A550009)。
关键词
红心火龙果
香蕉
复合果汁饮料
工艺优化
red-fleshed pitaya
banana
compound juice beverage
process optimization
