蓝莓及蓝靛果果汁乳饮料加工工艺筛选

Screening for Juice Beverage Processing Techniques of Blueberry and Lonicera edulis

为了丰富果汁乳饮料的花色品种,同时为蓝莓、蓝靛果资源的利用提供新途径,以纯牛奶和蓝莓、蓝靛果果汁为主要原料,制成蓝莓、蓝靛果果汁乳饮料。选择果汁、纯牛奶、白砂糖、酸的添加量4个因素进行单因素试验,根据单因素试验结果进行正交试验。以卡拉胶、明胶、瓜胶3种稳定剂单独进行试验,研究稳定剂对饮料稳定性的影响。同时对饮料进行杀菌,确定饮料的保质期。结果表明,添加蓝莓、蓝靛果果汁12%,白砂糖8.5%,纯牛奶61%,有机酸0.09%时,蓝莓、蓝靛果果汁乳饮料风味最佳;添加0.02%的瓜胶时,产品稳定性最好。产品经100℃杀菌15min,保质期可达1个月。

Pure milk, blueberry juice, and Lonicera edulis juice were used as main raw materials to make juice beverage to enrich the assortment of juice beverage and to provide utilization approaches for blueberry and L. edulis resources. The addition amount of fruit juice, pure milk, granulated sugar, and acid were taken for single-factor experiment respectively, and then orthogonal experiment was carried out based on the result. Stabilizers carrageenan, gelatin, and guar gum were tested to study the impact of three different stabilizers on stability of the beverage. Sterilization was followed to guarantee the shelf life and quality of final product. Results showed that the product had the optimal flavor with 12% blueberry and L. edulis juice, 8.5% granulate sugar, 61% pure milk, and 0.09% organic acid. The product had the best stability when 0.20% guar gum added as a stabilizer. Shelf life of the final juice could be up to one month when stored at room temperature after sterilizing at 100℃ for 15 mins.