蓝莓味叶黄素固体饮料的研究

The study of the blueberry lutein solid beverage

以蓝莓果汁粉、微胶囊化叶黄素干粉等为主要原料,研究开发了一种蓝莓口味的叶黄素固体饮料。通过单因素实验分析了叶黄素、蓝莓果汁粉、魔芋粉、三氯蔗糖和酸味剂的添加量对产品的气味、口感、色泽和组织形态等感官品质的影响,并通过正交试验确定了固体饮料的最佳组合。结果表明:叶黄素的有效添加量为7.5mg,复合酸味剂柠檬酸∶柠檬酸钠∶DL-苹果酸为5∶3∶2,添加量为6%,蓝莓果汁粉为5%,魔芋粉为10%,三氯蔗糖为20mg。该产品具有蓝莓的香气、酸甜适度、色泽均匀、组织细腻等良好的感官品质,即冲即饮,具有携带、运输方便的优点,具有广阔的市场发展前景。

A blueberry lutein solid beverage was studied using blueberry fruit powder and encapsulated lutein powder as the main materials.Through the single factor test,the effects of lutein,blueberry powder,konjac powder,sucralose and sour agent on the sensory quality of the product such as flovour,taste,color and texture were analyzed.In addition,the orthogonal experiment was adopted to determine the best formula of the blueberry lutein solid beverage according to the sensory evaluation results.The result showed that the valid addition of lutein was 7.5mg,the radio of citric acid ∶ sodium citrate ∶ dl-malic acid was 5 ∶ 3 ∶ 2,the addition of complex sour agent was 6%,blueberry powder was 5%,konjac powder was 10%,and sucralose was 20mg.The product had blueberry flavor,pleasant sweetness and sourness,good colour and texture.It is a kind of instant solid beverage with the advantages of easy carrying and transportation,which will have a broad market development prospect.