蓝莓覆盆子复合饮料的研制
Preparation of Blueberry and Raspberry Compound Beverage
戴晓晴 1余振宇 1水龙龙 1王帮国 1姜绍通1
作者信息
- 1. 合肥工业大学农产品加工研究院,合肥工业大学食品科学与工程学院,安徽省农产品精深加工重点实验室,安徽合肥 230009
- 折叠
摘要
[目的]研究蓝莓覆盆子复合饮料的生产工艺,确定最佳的条件.[方法]新鲜蓝莓果经酶解、澄清得蓝莓清汁,在单因素试验的基础上,采用正交试验方法确定蓝莓汁澄清和覆盆子浸提的最佳工艺,同时考察蓝莓覆盆子复合饮料的最佳配比.[结果]试验得出蓝莓汁澄清的最佳工艺为壳聚糖添加量2.5%,澄清时间2.0 h,澄清温度40 ℃.覆盆子浸提的最佳因素为果胶酶添加量1.0 g/L,浸提温度50 ℃,pH 3.8,浸提时间1.5 h.蓝莓覆盆子复合饮料的最佳配比为蓝莓清汁与覆盆子浸提液之比1.5∶9,白砂糖添加量5%,柠檬酸添加量0.05%.[结论]蓝莓覆盆子复合饮料营养丰富、口感酸甜、颜色清亮透明.
Abstract
[Objective] To study the production process of blueberry and raspberry compound beverage and determine the optimum production conditions.[Method] The blueberry juice was obtained by enzymolysis and clarification.On the basis of single-factor experiment,the optimal process of clarifying blueberry was determined by orthogonal test,the optimal ratio of blueberry and raspberry compound beverage was also investigated.[Result] The optimum clarification process was:chitosan 2.5%,clarification time 2.0 h,clarification temperature 40 ℃.The best factors of raspberry extraction were as follows:adding pectinase 1.0 g/L,extraction temperature 50 ℃,pH 3.8,extraction time 1.5 h.The optimum ratio of blueberry raspberry beverage was 1.5∶9,the dosage of white sugar was 5% and the content of citric acid was 0.05%.[Conclusion] Blueberry and raspberry compound beverage is rich in nutrition,sweet and sour,and transparent in color.
关键词
蓝莓/覆盆子/复合饮料/黄酮Key words
Blueberry/Raspberry/Compound beverage/Flavonoids引用本文复制引用
基金项目
安徽省重点攻关项目(JZ2014AKSY0397)
安徽省科技重大专项(16030701082)
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据