膳食纤维固体饮料的研制

Development of the solid beverage of dietary fiber

以膳食纤维复方产品为基础,研制膳食纤维营养果饮。分析魔芋精粉、罗汉果提取物、芒果果汁粉和甜橙果汁粉的添加量对产品感官质量的影响。在单因素试验的基础上,以感官评分为指标,开展四因素三水平的响应面优化试验,确定最佳的配比条件为(质量比):本草提取物20%、燕麦粉23%、胡萝卜粉18%、魔芋精粉11%、罗汉果提取物0.21%、芒果果汁粉19%、甜橙果汁粉7.7%、苹果果胶粉1.09%。

A compound fruit beverage was based on dietary fiber. The effects of konjac powder,extracts of momordicagrosvenori,mango fruit powder,sweet orange fruit powderadditive amount on sensory quality of products were studied. Based on single factor tests,four factors three levels experiment by response surface optimization was carried out, the results showed that optimum conditions（proportion by weight）： herb extrat 20%, oat powder 23%, carrot powder 18%, konjac powder 11%, extracts of Momordica grosvenori 0. 21%, mango fruit powder 19%, sweet orange juice powder 7. 7%, and apple pectin powder 1.09%.