红树莓山药复合保健饮料的研究

Study on Composite Beverage of Red Raspberry and Yam

以红树莓为主料,山药、木糖醇为辅料,黄原胶为稳定剂,开发一款具有抗衰老、抗炎症及保护心血管等保健作用的复合饮料。首先,以出汁率为评价指标,用果胶酶酶解红树莓,依次通过单因素试验和L_9(3~4)正交试验,确定了红树莓的最佳酶解条件,即酶添加量0.35%,酶解温度30℃,酶解pH值3.0,酶解时间120 min。进一步以感官品质作为评价指标,通过单因素试验,确定红树莓汁、山药浸提液、木糖醇和黄原胶的添加量。在此基础上,采用四因素三水平L_9(3~4)正交试验,优化了饮料的最佳配方,即红树莓汁添加量25%,山药浸提液添加量12%,木糖醇添加量8%,黄原胶添加量0.02%。

In this paper, red raspberry as the main raw material, yam and xylitol as supplementary materials, and xan/hangum as the stabilizer, a composite beverage with anti-aging, antiinflammatory and cardiovascular protection functions wasdeveloped. Firstly, the best enzymatic hydrolysis conditions of the red raspberries were deternfined using pectinase in terms ofjuice yield in single-iactor tests and an orthogonal test L9（34）. The resuhs were enzyme quantity 0.35%, enzymolysis tempera-ture 30 ℃, pH value 3.0 and enzymolysis time 120 min. Then, the additions of red raspberry juice, yam extract, xylitol andxanthan gum were determined in single tactor tests in terms of sensory quality. On this basis, the optimal tormula of beveragewas optimized in an orthogonal test of L9 （34）. The resuhs were red raspbertry juice 25%, yam extract 12%, xylitol 8% andxanthan gum 0.02%.