Optimization of sea buckthorn and Chinese bayberry mixed juice by response surface methodology
Sea buckthorn is very sour,but the sensory can be improved by combination of Chinese bayberry juices,and the sea buckthorn and Chinese bayberry mixed juice drink will be favorited by customer.With the sea buckthorn pulp and Chinese bayberry juice as main raw materials and sucrose as auxiliary material,the optimum formula of sea buckthorn,Chinese bayberry,sucrose in mixed juice was studied by single factor and response surface analysis.Under the optimum formula,low-ester pectin,high-ester pectin,xanthan gum,carrageenan,konjac gum and pomelo peel pectin were selected as stabilizers to experiment.Through single factor and response surface analysis experiments,the optimum formula of stabilizers was selected.The results show that when the optimum formula of mixed fruit juice is the mass ratio of sea buckthorn pulp:sucrose:bayberry juice is 30∶15∶31.113,its sensory score is 34.83,its total phenol mass concentration is 432.66 mg/L,and its DPPH(2,2-biphenyl-1-picrinitrile)scavenging rate is 39.29％.The optimum formula of stabilizers in mixed fruit juice is low-ester pectin 0.15％,konjac gum 0.095％,and pomelo peel pectin 0.093％.The combination of Chinese bayberry juices can improve the sensory of sea buckthorn juice.The complex juice optimized by response surface method has the unique aroma of sea buckthorn and Chinese bayberry,and it is uniform,orange color,and good taste.
万方数据
维普
