沙棘、无花果复配饮料的研制及工艺优化

Development and process optimization of sea buckthorn and figs compound beverage

为得到沙棘、无花果复配饮料的最优工艺,以沙棘、无花果为原料,经过预处理后,以无花果汁与水的体积比、沙棘汁用量、蜂蜜用量和黄原胶用量进行单因素实验,从中选择各因素评分较高的,再通过正交实验筛选出沙棘、无花果复合饮料的最佳工艺。实验结果表明:最优体积比为V(无花果汁)∶V(水)=2∶1,沙棘汁用量为9 mL,蜂蜜用量为10 g,黄原胶用量为0.05 g。所得产品,颜色明亮均匀,为橙黄色;产品成分均匀,没有沉淀物或杂质,沙棘香气浓郁,含有沙棘无花果特有的风味,无异味。

In order to obtain the optimal process of sea buckthorn and figs compound drinks, sea buckthorn and figs were used as raw materials. After pretreatment, single-factor experiments were carried out with figs juice to water ratio, sea buckthorn juice, honey and xanthan gum, from which the higher score of each factor was selected, and then the best process of sea buckthorn and figs compound drink was screened through orthogonal experiments. The experimental results showed that the optimal volume ratio was V(figs juice)∶V(water)=2∶1. The amount of seabuckthorn juice was 9 mL;the amount of honey was 10 g;and the amount of xanthan gum was 0.05 g. The resulting product has a bright and uniform color, which is orange-yellow. The product composition is uniform, and there is no sediment or impurity. The aroma of sea buckthorn is strong, and it contains the unique flavor of sea buckthorn figs without peculiar smell.