石榴籽功能性饮料的工艺研究

Study on the Technology of Functional Pomegranate Seed Beverage

[目的]对石榴籽功能性饮料的加工工艺进行优化。[方法]以石榴籽为原料,首先制备石榴籽水提物,然后通过添加柠檬酸、木糖醇和β-环糊精来调配出石榴籽功能性饮料。通过体外降糖方法(即对α-葡萄糖苷酶活性的抑制率)来确定石榴籽水提物的添加量,然后以柠檬酸、木糖醇和β-环糊精的添加量为因素,通过单因素和正交实验来确定石榴籽功能性饮料的最佳调配工艺,并制成最终的成品。[结果]石榴籽功能性饮料的最佳工艺配方为石榴籽水提物添加量0.5%(W/W),柠檬酸添加量0.05%,木糖醇添加量8%,β-环糊精添加量0.2%,调配出的饮料有清淡的香甜味,酸甜适中,口感细腻,并且具有较好的降糖功效。[结论]该研究为石榴籽的进一步开发利用提供了理论依据。

[objective]To optimize the processing technology of functional pomegranate seed beverage. [Method] With pomegranate seed as the main material, water extract of pomegranate seed was made first, and then functional pomegranate seed beverage was blended by adding citric acid, xylitol and beta-cyclodextrin.Water extract content of pomegranate seed was determined by vitro hypoglycemic experiment. Then the best content of these factors of citric acid, xylitol and beta-cyclodextrin were determined by single factor and orthogonal experiments and the final product was finished. [Result]The optimum formula of functional pomegranate seed beverage was as follows： water extract 0.5%（W/W）, citric acid 0.05%, xylitol 8% and beta-cyclodextrin 0.2%. The beverage showed good features on its slight flavor of pomegranate seed,moderate sweet and sour, delicate taste and had significant hypoglycemic effect. [Conclusion]The research provided theoretical basis for the further development and utilization of pomegranate seeds.