功能性芹菜饮料工艺优化研究

Development of Functional Beverages Celery

以新鲜芹菜为原料,对芹菜功能饮料的工艺进行优化研究。分别考查了芹菜的护色方法、雪梨汁与芹菜汁的比例、蔗糖添加量、柠檬酸添加量、稳定剂添加量和黄酮浓缩液添加量对芹菜功能饮料品质的影响,通过单因素试验和正交试验设计对配方进行优化。结果表明,果蔬汁添加量为12%(芹菜汁和雪梨汁的配比4∶1),蔗糖添加量10%,柠檬酸添加量0.10%,功能稳定剂添加量0.28%(CMC-Na 0.08%,β-环糊精0.1%,果胶0.1%)时,产品具有芹菜清爽和雪梨的清香,风味独特。

Taking fresh celery as raw materials,the process of celery functional beverage was optimized.The effects of celery color protection,ratio of sydney juice and celery juice,sucrose addition,citric acid addition,stabilizer addition and flavonoid concentrate on the quality of celery functional beverage were investigated by single factor test.The orthogonal experimental design optimizes its formulation.The experimental results showed that the fruit and vegetable juice addition amount was 12%(celery juice and pear juice ratio of 4∶1),sucrose 10%,citric acid 0.10%,compound stabilizer added0.28%(CMC-Na 0.08%,beta cyclic dextrin 0.1%,pectin0.1%).The product had the fragrance of snow pear,but also a refreshing sense of celery,unique taste.