摘要
为了深度开发火棘和猕猴桃资源,以火棘和猕猴桃为原料制作复合饮料。在单因素试验的基础上,通过Box-Behnken设计和响应面分析优化火棘猕猴桃复合饮料最佳工艺配方。结果表明:火棘汁与猕猴桃汁体积比6∶1、复合甜味剂添加量(蔗糖与果葡糖浆质量比为7∶3)9.90 g/100 mL,黄原胶添加量0.09 g/100 mL,该复合饮料感官评价好,质量符合相关标准,并富含黄酮类物质、多酚、维生素C等多种功能性成分。
To make good use of Pyracantha fortuneana and Actinidia chinensis resources, compound beverage was produced using P. fortuneana and A. chinensis as raw material. On the basis of single factor experiments, the optimal processing condition of composite beverage was optimized by single factor experiments, Box-Behnken design and response surface methodology. The formula was optimized as follows: P. fortuneana and A. chinensis volume ratio 6:1, compound sweeteners (sucrose and high fructose corn syrup ratio 7:3) 9.90 g/100 ml, and xanthan gum 0.09 g/100 ml. The composite beverage was with good sensory evaluation, the quality was in accord with relevant standard, and the beverage was rich in functional components, including flavonoids, polyphenols, vitamin C and so on.
作者
张洪
毛玉涛
马明霞
马凯
王明力
陶光灿
ZHANG Hong MAO Yutao MA Mingxia MA Kai WANG Mingli TAO Guangcan(Guizhou Academy of Testing and Analysis, Guiyang 550002, China Grain and Oil Quality Testing Center of Guiyang, Guizhou 550002, China College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)
出处
《中国酿造》
CAS
北大核心
2017年第8期177-181,共5页
China Brewing
基金
优秀青年科技人才专项资金(黔科合人字[2015]28号)
关键词
火棘
猕猴桃
黄酮
多酚
复合饮料
Pyracantha fortuneana
Actinidia chinensis
flavonoids
polyphenols
composite beverage