铁皮石斛苹果复合饮料加工工艺及其抗氧化性研究

Study on the Processing Technology of Compound Beverage of Dendrobium officinale and Apple and Its Antioxidant Activity

在单因素试验的基础上,利用正交试验优化铁皮石斛苹果复合饮料加工工艺,并研究了复合饮料对·OH和O^-2·的清除作用。结果表明,铁皮石斛苹果复合饮料的最佳配方为:铁皮石斛汁料液比1∶15(g/mL),铁皮石斛汁与苹果汁体积比6∶4,黄原胶添加量0.04 g/100 mL,白砂糖添加量4.0 g/100 mL,柠檬酸添加量0.1 g/100 mL;按最佳配方制得的复合饮料对·OH和O^-2·均有较好的清除作用,在1.0 mL/mL时,清除率分别为70.6%和22.4%。制备的复合饮料具有明显铁皮石斛和苹果清香,酸甜适中,口感细腻。

The processing technology of compound beverage of Dendrobium officinale and apple was optimized by single factors and orthogonal experiments,and the scavenging effect of compound beverage on·OH and O^-2·was studied.The results indicated that,the optimum technical formula of the beverage was as follows:material-liquid ratio of Dendrobium officinale solution 1∶15(g/mL),volume ratio of Dendrobium officinale solution to apple juice 6∶4,xanthan gum 0.04 g/100 mL,sugar 4.0 g/100 mL,and citric acid 0.1 g/100 mL.The prepared beverage showed better scavenging activity on·OH and O^-2·,and the clearance rates were 70.6%and 22.4%respectively at a concentration of 1.0 mL/mL.The compound beverage had distinct Dendrobium officinale and apple aroma,moderate sweet and sour taste,delicate mouth feel.