蓝莓花青素保健饮品加工工艺研究

Study on Processing Technology of Blueberry Anthocyanin Health Beverage

以蓝莓浓缩浆和蓝莓花青素为主要原料研制一款保健饮品,通过工艺参数对饮品感官品质和花青素稳定性进行研究,确定最佳工艺条件。结果表明,蓝莓花青素保健饮品最佳工艺配方为:蓝莓浓缩浆28%,罗汉果甜苷0.005%,甜菊糖苷0.005%,柠檬酸0.15%,增稠剂为果胶0.005%、黄原胶0.035%、羧甲基纤维素钠0.005%、海藻酸钠0.030%,灭菌后添加花青素10 mg/mL。该工艺配方调配出的饮品色泽诱人,呈现紫红色、均匀,酸甜爽口,具蓝莓特有的气味与滋味,口感醇厚,且其花青素含量较稳定。

In the present study, a health beverage was prepared using blueberry juice concentrate and blueberry anthocyanin as main raw materials, and then the optimum processing technique conditions of blueberry anthocyanin health drink were determined by evaluating the effects of processing technology parameters on sensory qualities and anthocyanin stability. Results showed that the optimum technological formula of blueberry anthocyanin health beverage was determined as follows: blueberry juice concentrate of 28%, mogroside of 0.005%, stevioside of 0.005%, citric acid of 0.15%, thickener(pectin of 0.005%, xanthan gum of 0.035%, sodium carboxymethyl cellulose of 0.005%, sodium alginate of 0.030%), then anthocyanin of 10 mg/mL was added after sterilization. Under these conditions, the prepared beverage presented attractive color, uniform purplish red, sweet sour taste with unique blueberry smell and taste, and mellow taste. Besides, the anthocyanin content was relatively stable.