Development and Antioxidant Activity Study of Clausena anisum-olens and Passion Fruit Complex Beverage
In this paper,the production process and antioxidant activity of the composite beverage of Clausena anisum-olens and passion fruit were studied.Taking C.anisum-olens and passion fruit as raw materials,the optimal technological conditions were determined through single factor test and response surface test.The results showed that the best technology of the compound beverage was 45％passion fruit juice,55％chicken skin fruit juice,0.018％siraitin and 2％fructose syrup.Under these conditions,through single factor and orthogonal tests,the optimal conditions of stabilizer composition were sodium carboxy methyl cellulos addition of 0.08％,xanthan gum 0.2％.The optimal compounding conditions were tea polyphenol supplemental level 0.012％and D-isoascorbic acid supplemental level 0.01％.The best preservative condition was 0.015％potassium sorbate.The antioxidant capacity of the compound beverage was evaluated by different evaluation systems.The results showed that the scavenging rate of ABTS free radical was 96.7％,and the scavenging rate of hydroxyl free radical was 90.5％.
万方数据
维普
