三种小浆果复合饮料配方优化与稳定性研究

Study on Formulation Optimization and Stability of Three Kinds of Small Berry Compound Beverage

小浆果采收后容易出现组织软化、腐烂变质等问题,加工成产品可以提高小浆果的利用率。本试验以树莓、蓝莓和蓝靛果为原料,以感官评分为指标,采用正交试验优化小浆果复合饮料的配方。在此基础上,以稳定系数为响应值,通过响应面试验优化饮料的稳定性。结果表明,小浆果复合饮料的最佳配方为:树莓原汁添加量20%,蓝莓原汁添加量5%,蓝靛果原汁添加量10%,白砂糖添加量10%,此条件下饮料感官评分为98.13±1.50分;最佳复合稳定剂组合为0.22%羧甲基纤维素(CMC),0.11%结冷胶,0.06%黄原胶,小浆果复合饮料的稳定系数最高,为0.97±0.001。在最佳条件下得到的小浆果复合饮料感官评分为97.64±2.0分,饮料酸甜适口,状态均匀,具有小浆果的独特香气。

The small berries were prone to tissue softening and spoilage after harvest,the deep processing can improve utilization of small berries.Raspberries,blueberries and Lonicera edulis were used as raw materials,the technology formula of the small berries compound beverage was optimized by orthogonal test with sensory scores as indicators,and the beverage stability was optimized by response surface test with stability coefficient as response value.The research indicated that the best formula of the compound drink was:raspberry juice addition 20%,blueberry juice 5%,lonicera edulis juice 10%,white granulated sugar 10%.The sensory score of prepared compound beverage with this formula was 98.13±1.50.The optimal compound stabilizer combination was:CMC 0.22%,gellan gum 0.11%,xanthan gum 0.06%.The stability coefficient of compound beverage under these conditions was the highest,which was 0.97±0.001.The compound beverage prepared under optimal conditions had a sensory score of 97.64±2.0,with medium sour and sweet taste,uniform texture and unique small berries aroma.