富含花色苷的黑果腺肋花楸无糖饮料制备工艺优化

Optimization of Preparation Process of Sugar-free Beverage of Aronia melanocarpa Enriched with Anthocyanins

该研究以黑果腺肋花楸浓缩汁、木糖醇、麦芽糖醇、黄原胶、羧甲基纤维素钠为原辅料,制作一种富含花色苷的黑果腺肋花楸无糖饮料。通过响应面试验优化制备工艺,得到最佳配方为黑果腺肋花楸浓缩汁添加量3.900%、木糖醇添加量4.000%、麦芽糖醇添加量4.000%、羧甲基纤维素钠与黄原胶(质量比1∶1)添加量0.008%(均为质量分数)。此配方下,花色苷含量高达1.1477 mg/g。

A sugar-free beverage of Aronia melanocarpa enriched with anthocyanins was prepared from the concentrated juice of A.melanocarpa,xylitol,maltitol,xanthan gum and sodium carboxymethyl cellulose as raw and auxiliary materials.The preparation process was optimized through response surface methodology.The optimal formula contained 3.900%of concentrated juice,4.000%of xylitol,4.000%of maltitol,and 0.008%of sodium carboxymethylcellulose and xanthan gum(1∶1)(mass fractions).Under this formula,the content of anthocyanins was up to 1.1477 mg/g.