Study on the Preparation Technology of Raspberry Composite Beverage
Using raspberry and Siraitia Grosvenorii fruit as the main raw material,adding citric acid and chitosan,the influence of the ratio of the main raw and auxiliary materials on the product quality was studied through the orthogonal test.The best formula for raspberry composite drinks was 10%of raspberry extract,25%of arhat fruit extract,0.5%of citric acid,and 2.5%of chitosan.The enzymolysis process of raspberry was optimized.The active component of raspberry extract flavonoids were quantified by UV method to determine the best extraction conditions for univariate test,from which three levels were selected for orthogonal test to optimize the preparation process.The optimal extraction process was:the ratio of cellulase and pectinase was 1∶1,1.2%,enzyme hydrolysis temperature was 50℃,and enzymolysis time was 2.0h.The results showed that the composite beverage obtained under this process had the unique flavor of raspberry and the sweet taste of fruit with uniform and stable quality.
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