火龙果果粒复合饮料的生产工艺及其稳定性研究

The Processing Techniques and Stability of the Pitaya Compound Beverage

以火龙果为主要原料,在单因素的基础上,以复合饮料的感官评分为考察指标,采用混料设计对火龙果添加量、百香果、苹果及白砂糖添加量进行配方优化,同时以Box-Behnken响应曲设计研究不同稳定剂对火龙果复合饮料稳定性的影响。结果表明:火龙果复合饮料的最优处方配比为火龙果汁44%、百香果汁10%、苹果汁28%、白砂糖18%;稳定剂的比例为琼脂0.02%、CMC-Na 0.02%、黄原胶0.04%。该产品酸甜可口,营养丰富,成品口感纯正,稳定性好,对火龙果增值产品的开发有良好的市场前景。

On the basis of single factor experiment, effects of amounts of pitaya, passiflora edulis, apple and sugar were studied via optimal mixture design. And then the stabilizer was determined by Box-Behnken response surface methodology. Study results showed that optimized proportion was pitaya 44%, passiflora edulis 10%, apple 28% and sugar 10%, the stabilizer was agar, 0.02%, CMC-Na 0.02%, xanthan gum 0.04%. The product was moderately sweet and sour, nutrient-rich, well-organized state, with good prospects for industrial production and processing.