海棠灵芝桂花复合饮料配方及稳定性研究

Study on the Formulation and Stability of Begonia, Ganoderma lucidum,Osmanthus fragrans Compound Beverage

以海棠果、灵芝、桂花为主要原料,蔗糖、柠檬酸、β-环状糊精、黄原胶、CMC-Na为辅料,在单因素试验的基础上,通过正交试验和响应面试验优化海棠灵芝桂花复合饮料配方,并提高其稳定性。结果表明,海棠灵芝桂花复合饮料的最佳配方为:海棠果汁添加量50%,灵芝汁添加量6%,桂花汁添加量12%,蔗糖添加量100 g/L,柠檬酸添加量0.2 g/L;复合稳定剂配方为:黄原胶添加量0.3 g/L,CMC-Na添加量0.4 g/L,β-环糊精添加量0.6 g/L。按此配方制备的复合饮料产品外观呈橙黄色,口感酸甜柔和,具有海棠果、灵芝、桂花的香气。

On the basis of single factor test, the formula and stability of begonia, Ganoderma lucidum, Osmanthus fragrans compound beverage were optimized by orthogonal test and response surface test with begonia, Ganoderma lucidum, Osmanthus fragrans compound beverage as the main raw materials and sucrose, citric acid, β-cyclodextrin,xanthan gum, and CMC-Na as the ingredients. The results showed that, the optimal formula of the compound beverage was determined as follows: begonia juice addition of 50%, Ganoderma lucidum juice addition of 6%,Osmanthus fragrans juice addition of 12%, sucrose addition of 100 g/L and citric acid addition of 0.2 g/L. The compound stabilizer was formulated as follows: xanthan gum addition of 0.3 g/L, CMC-Na addition of 0.4 g/L, andβ-cyclodextrin addition of 0.6 g/L. The compound beverage prepared according to this formula presented orange appearance, soft and sweet tastes, and possessed the aromas of begonia fruit, Ganoderma lucidum and Osmanthus fragrans flowers.