紫薯猕猴桃复合饮料生产工艺优化及抗氧化性研究

Study on Optimization of Production Process and Anti-oxidative Activity of Purple Potato-Kiwifruit Beverage

以紫薯、猕猴桃为主要原料,采用单因素试验和正交试验,以感官评价和稳定性为指标,研究紫薯猕猴桃复合饮料的最佳配方。结果表明:紫薯猕猴桃复合饮料的最佳配方为紫薯汁25 g/100 mL、猕猴桃汁15 g/100 mL、蔗糖12 g/100 mL、柠檬酸0.2%。稳定性试验表明,在复合饮料中添加0.05%CMC-Na和0.1%黄原胶复配稳定剂,在25 MPa下均质可获得理想效果。抗氧化性试验得出复合饮料的DPPH·、·OH、O_2^-·清除率分别为48.02%、38.67%、55.41%,表明该复合饮料抗氧化能力良好。复合饮料甜味适中,滋味可口,具有浓郁的紫薯和猕猴桃特有香气。

Taking purple potato and kiwifruit as the main raw material,using single factor experiment and orthogonal experiment,with sensory evaluation and stabilization as indicators,developed the best formula of potato beverage.The results showed that the best formula for purple potato-kiwifruit beverage as follows:25 g/100 mL dosage of purple potato juice,15 g/100 mL dosage of kiwifruit juice,12 g/100 mL dosage of sugar,0.2%dosage of citric acid.And the best condition for the stabilizing of beverage can be gotten by adding a combined stabilizer made up of 0.05%CMC-Na and 0.1%xanthan gum,homogenizing under the pressure of 25 MPa.The anti-oxidative of purple potato-kiwifruit for DPPH·,·OH,O2-·were 48.02%,38.67%,55.41%respectively,possessing a good anti-oxidative activity.The beverage with moderate sweet taste,taste delicious,with rich flavor of purple potato and kiwifruit.