维生素功能饮料在货架期内稳定性的研究

Study on Stability of Vitamin Functional Beverage during Shelf-life

通过保温实验模拟货架期,对比新品维生素功能饮料和竞品维生素功能饮料的可溶性固形物含量、总酸含量、色值、感官评分和维生素含量的变化,确定了新品货架期。探究了维生素饮料的劣变原因,并对其进行工艺改进,以果葡糖浆替代40%的白砂糖。新品维生素饮料不仅各项指标与竞品接近,且成本较低,具有良好的市场前景。

The soluble solid content,total acid content,color value,sensory evaluation and vitamin content between the new vitamin functional beverage and the competing beverage were compared through thermal preservation to forecast the new product’s shelf life. The deterioration of the new product was studied and the processing was modified by substitute high fructose corn syrup(HFCS) for 40% sucrose. The characteristics of the two beverage product were in common,and the cost of the new product was relatively lower,implying that the new product has a broad market prospect.