桦树汁椰子水复合果汁饮料的研制

The Development of Betula Juice and Coconut Water Compound Fruit Juice Beverage

试验以桦树汁为主要原料,椰子水、赤藓糖醇、甜菊糖苷、一水柠檬酸、柠檬酸钠等为辅料,研发一款桦树汁椰子水复合果汁饮料。以感官评价为指标,通过单因素试验和正交试验确定最优组合,并进行理化指标检验。结果表明,最佳配方:桦树汁与椰子水质量比2︰1,复合果汁与水质量比3︰7,即桦树汁、椰子水、水质量比2︰1︰7;其他原料添加量,按桦树汁、椰子水和水的总质量为标准,赤藓糖醇添加量(按质量比算)5.0%,甜菊糖苷添加量(按质量比算)0.1%,一水柠檬酸添加量(按质量比算)0.1%,柠檬酸钠添加量(按质量比算)0.03%,118℃杀菌10 s,25℃无菌灌装。该工艺条件下感官评价分数最高,为89.5分,可溶性固形物含量为5.6%,总酸为1.1 g/kg,pH为3.72。该款饮料营养丰富、口感细腻、酸甜可口、无异味,有桦树汁和椰子水特有的风味和香气,具有广阔的发展前景,为桦树汁资源的深加工提供一定的技术参考。

Develop a compound fruit juice beverage of Betula juice and coconut water,in which Betula juice was used as the main raw material,and coconut water,erythritol,steviol glycosides,citric acid monohydrate and sodium citrate were auxiliary material.With sensory evaluation as the index,the optimal level combination was determined by single factor test and orthogonal test,and the physical and chemical indicators were tested.The best formula was mass ratio of Betula juice and coconut water 2︰1,mass ratio of compound fruit juice and water 3︰7,namely,mass ratio of Betula juice,coconut water and water 2︰1︰7.The amount of other raw materials added was based on the total quality of Betula juice,coconut water and water,in which erythritol content(by mass ratio)was 5.0%,steviol glycosides content(by mass ratio)was 0.1%,citric acid monohydrate content(by mass ratio)was 0.1%,and sodium citrate content(by mass ratio)was 0.03%,with sterilization at 118℃for 10 s,and filling temperature of 25℃.The best sensory score was 89.5 points,with soluble solid content 5.6%,total acidity 1.1 g/kg,and pH 3.72.The beverage had broad development prospects,which was rich in nutrients,uniformity texture,sweet and sour taste,no odor,and had unique taste and aroma of Betula juice and coconut water.This study provided a certain technical reference for the deep processing of Betula juice resources.