响应面法优化红枣黑枸杞人参果复合饮料的研制

Optimization of Red Jujube,Black Wolfberry and Sozamnmuiiatnm Compound Drink by Response Surface Methodology

以武威市民勤县特产红枣、黑枸杞和人参果为主要原料,研制一种复合果汁饮料。通过正交试验确定了红枣汁的最佳浸提工艺为果胶酶添加量0.4%,浸提温度50 ℃,浸提pH5.5,浸提时间2 h;通过单因素和复配试验确定了人参果护色条件为0.3%Vc+0.3%柠檬酸,白砂糖添加比例6%、柠檬酸添加比例0.25%;通过响应面分析试验确定了复合果汁最佳配比为红枣汁添加量16%,黑枸杞汁添加量4%,人参果汁添加量36%;复合稳定剂为CMC-Na 0.03%+黄原胶0.03%+果胶0.02%。抗氧化性试验表明复合饮料对DPPH自由基、羟基自由基和超氧阴离子自由基的清除率分别达到56.19%、43.87%和62.42%。此配方条件下制得的复合饮料口感细腻、香气协调、品质稳定。

A special fruit juice beverage was developed with red dates,black wolfberry and Sozamnmuiiatnm as the main raw materials in Minqin county,Wuwei.Orthogonal test was performed to determine the best extraction process of jujube juice.The pectinase dosage was 0.4%,the extraction temperature was 50 ℃,the pH was 5 and the time was 2 h.Single factor and compound test were applied to ascertain the color protection condition of ginseng fruit to be 0.3% Vc+0.3% citric acid,the proportion of white granulated sugar was 6%,and the proportion of citric acid was 0.25%;the response surface method was performed to determine the best proportion of compound juice,16% of red jujube juice,4% of black wolfberry juice,and 36% of ginseng fruit juice.The composite stabilizer is CMC-Na 0.03%+xanthan gum 0.03%+pectin 0.02%.The results of antioxidant experiments showed that the scavenging rate of the compound drink on DPPH free radicals,hydroxyl free radicals and superoxide anion free radicals reached 56.19%,43.87% and 62.42%,respectively.The compound juice prepared under the condition of the formula has delicate taste,harmonious aroma and stable quality.