沙棘、梨混合果汁配方研发及稳定剂配比优化

Study on formula of sea-buckthorn and pear mixed juice and optimization of proportion of stabilizer

以沙棘原浆和皇冠梨为原料,以模糊数学模型评价样品的感官品质,根据样品感官评分通过混料设计确定混合果汁配方,同时以沉淀率为响应值,通过单因素试验和响应面Box-Behnken设计优化混合果汁稳定剂配比,并通过激光粒度分析进一步确定稳定剂的稳定效果。结果表明,以17.5%沙棘原浆、67.6%皇冠梨汁、7.7%果葡糖浆、7.2%蜂蜜(均为质量分数)为主要原料配制的混合果汁饮料风味最佳;单一稳定剂中果胶、羧甲基纤维素钠(sodium carboxymethyl cellulose,CMC)和黄原胶的稳定效果较好;响应面优化试验显示果胶、CMC和黄原胶复配稳定剂的添加量(质量分数)分别为0.04%、0.05%、0.05%,此时产品沉淀率最小(6.83%),稳定性最优;激光粒径分析显示,粒径分布在0.61-200μm的复合稳定剂稳定效果优于1-1 500μm的单一稳定剂。采用最佳配方和复合稳定剂配比制备的沙棘、梨混合果汁样品色泽均匀,口感细腻,pH值为2.78±0.01,可溶性固形物(14.2±0.02)%,可滴定酸(6.81±0.09) g/L,总糖(117.3±0.9) g/L,菌落总数<100 CFU/mL,致病菌未检出,符合饮料的卫生要求。

In this study,sea-buckthorn puree and crown pear were used as raw materials to evaluate the sensory quality of samples by fuzzy mathematical model. And the formula of mixed fruit juice was determined by sensory score. The proportion of stabilizers in mixed juice was optimized by single factor test and box-behnken design of response surface with precipitation rate as the response value.Then the stabilizing effect of stabilizer was further determined by the analysis of laser particle size. The results showed that the mixed fruit juice with the best flavor was made of 17. 5% sea-buckthorn puree,67. 6% crown pear juice,7. 7% fructose syrup and 7. 2% honey. The stability of pectin,CMC and xanthan gum were better than others when the stabilizer was used alone. Moreover,response surface optimization test showed that pectin,CMC and xanthan gum were added to the mixed juice with 0. 04%,0. 05% and 0. 05% respectively. Its’ stability was optimal and the sedimentation rate of the sample was 6. 83%. Furthermore,laser particle size analysis showed that the stability of composite stabilizer with particle size 0. 61-200 μm was better than the single stabilizer with particle size 1-1 500μm. The samples with optimal formula and composite stabilizer had the uniform color and delicate taste,pH value 2. 78 ± 0. 01,soluble solids (14. 2 ± 0. 02) %,titrable acid (6. 81 ± 0. 09) g/L,total sugar (117. 3 ± 0. 9) g/L,total number of colonies < 100 CFU/m L,the pathogenic bacteria were not detected which meted the hygiene requirements of beverage.