富含花青素的番茄功能饮料的工艺研究

Study on Technique of Functional Tomato Beverage Riching in Anthocyanins

本文以番茄、花青素、白砂糖、柠檬酸为原料,开发一种具有抗氧化、抗衰老等保健作用的功能饮料。以感官质量作为评价指标,通过单因素实验,确定了花青素、番茄汁、白砂糖及柠檬酸的添加量。在此基础上,采用四因素三水平L9(34)正交试验,优化了该饮料的最佳配方为花青素0.010%、白砂糖10%、柠檬酸0.10%及番茄汁5%。本研究结果将为花青素及番茄的产业化开发提供技术支持。

The tomato,anthocyanins,white granulated sugar,citric acid as raw material,development a with antioxidant and anti-aging health care function of functional beverage. Taking sensory quality as evaluation index,the content of anthocyanins,tomato juice,sugar and citric acid were determined by single factor experiment. Subsequently,the recipe was optimized in a four-factor and three-level L9（34）test,and the results were anthocyanins 0.01%,1 sugar 0%,citric acid0.10% and tomato juice 5%.