荔枝葡萄复合果汁饮料的研制

Development of Composite Juice Beverage of Lychee and Grape

研究了以荔枝汁、葡萄汁为主要原料加工澄清型复合果汁饮料的工艺。首先应用混料设计中的极顶设计优化果汁配比,Design Expert统计软件分析数据显示水、荔枝汁、葡萄汁配比为2∶1∶1时感官最佳。在此基础上通过正交优化甜味剂、酸味剂和稳定剂的添加量。结果表明,在果汁里添加7%白砂糖,0.13%柠檬酸,0.05%羧甲基纤维素钠,可得到香气、色泽、滋味、状态俱佳的混合果汁饮料。

This paper aims to introduce the technology of composite juice beverage by using lychee and grape as main raw material. First extreme vertex design was used as a type of mixture design to optimize juice ratio,the Design Expert showed that the senses was best when the ratio of water,lychee and grape was 2 ∶1 ∶1. On this basis,the addition amount of sweetener,acidulant and stabilizers is decided by orthogonal optimization. The results showed that：add 7% sugar,0.13% citric acid and 0.05% CMC to the juice,would obtained a beverage with good aroma,color,taste.