复合果蔬汁醋饮料的开发及其功能评价

Development and function evaluation of vinegar beverage produced with compound fruit and vegetable juice

以苹果、山楂、番茄、西兰花和酸浆果为原料开发了一种复合果蔬汁醋饮料,通过L_9(3~4)正交试验对其配方进行了优化,提高了产品稳定性,并通过动物试验分析了其对小鼠免疫功能的影响。结果显示,甜味剂为4%白砂糖和1%蜂蜜,矫味剂为0.3%β-环糊精,复合稳定剂为0.03%结冷胶(低酰)、0.01%结冷胶(高酰)、0.10%羧甲基纤维素钠和0.01%果胶。该复合果蔬汁醋饮料在对小鼠体质量和脾脏指数无显著影响(P>0.05)条件下,对小鼠的细胞免疫试验和小鼠NK细胞试验结果均呈阳性,证明该复合果蔬汁醋饮料具有促进免疫功能。

A vinegar beverage produced with compound fruit and vegetable juice was developed using apple, hawthorn, tomato, broccoli and Physalis peruviana as raw material. The production technology was optimized by L9（34） orthogonal experiments, and the product stability was improved. Effect of the beverage on mice immunity was evaluated through animal experiments. The results showed that the optimal edulcorant was sucrose 4% and honey 1%, correctant was [3-cyclodextrin 0.3%, compound stabilizer were gellan gum （low acyl） 0.03%, gellan gum （high acyl） 0.01%, carboxymethyl- cellulose sodium 0.10%, and pectin 0.01%. Under the conditions of no significant effect on the body mass and spleen indexes of mice, the beverage could enhance the non-specific immune function of mice according to the positive examination results of mice immunity and NK cells analysis, which oroved that the comoound vinezar beverage had oromotion effect on immunity.