摘要
以速冻蓝莓果实为原料,探讨饮料配方及干燥助剂对产品感官品质的影响,对比不同保存状态(固体、液体)下蓝莓汁饮料花色苷含量的变化规律,进行冷冻干燥法加工蓝莓汁固体饮料的工艺研究。结果表明,在蓝莓原汁中加入5%蔗糖、1.5%柠檬酸、15%麦芽糊精、0.7%CMC所制得的蓝莓汁固体饮料不仅风味独特,口感酸甜,而且较好地保存了花色苷等营养成分,使其天然保健功能和果汁饮料风味达到和谐统一。
With frozen blueberry fruit as raw material,freeze-drying technology of blueberry juice solid beverage was researched,and the effects of formula and drying aids on sensory quality were investigated.In addition,the changes of anthocyanins content in two different blueberry juices beverage（solid and liquid） were compared during shelf life.The result showed that the best formula of beverage was 5% sucrose,1.5% citric acid,15% maltodextrin and 0.7% CMC.This beverage has peculiar flavor,tastes sour and sweet,preserve nutrients such as anthocyanins better,and the natural health function and flavour of beverage get harmonious and unify.
出处
《保鲜与加工》
CAS
2011年第1期25-27,共3页
Storage and Process
关键词
蓝莓
冷冻干燥
固体饮料
blueberry
freeze-drying
solid beverage
